This Grilled Chili Marinated Prawn Salad with Lime Vinaigrette Dressing is healthy, creative and easy to prepare. Fresh ingredients rule the day, featuring cherry tomatoes, avocado and grilled corn. Even the dressing takes advantage of freshly squeezed lime and orange juice. A surprise ingredient gives the vinaigrette a slight “kick” for flavor.
¼ lb. baby mixed lettuces
1 cup cherry tomato cut in half
¾ cup cucumber large dice
½ cup grilled corn (cut off the cob)
¾ cup avocado medium dice
¼ cup diced grilled red onion
4 pieces 16/20’s shrimp
1 tsp. sambal chili paste
½ tsp. chopped garlic
1 tsp. olive oil
Lime vinaigrette to taste. (See separate recipe for vinaigrette).
Clean and de-vein shrimp, leaving tail on. Place shrimp in bowl with sambal, olive oil, garlic, a pinch of salt and pepper. Mix well.
Let stand for at least 5 minutes.
Grill shrimp until just done.
Toss all salad ingredients, except shrimp, with lime vinaigrette to taste.
Place grilled shrimp on top of salad. Squeeze fresh lime juice over prawns to complete.
¼ cup lime juice
1 lime zested
½ cup white wine vinegar
¼ cup orange puree or reduced orange juice
¼ tsp. cumin powder
2 T honey
2 T sugar
2 T Dijon mustard
1 cup olive oil
1 cup canola oil
Salt and pepper to taste
Executive Chef Eric Garrett, from the Resident’s Beach House Restaurant on the Big Island of Hawaii, always incorporates fresh ingredients into incredibly creative, yet healthy dishes.
- The Gourmet Review