👥8 people
⏲️20m
🕐10m
🍽️startermain meal
Fresh summer vegetables brightens this salad. It also pairs beautifully with toasted Brioche.
Ingredients
- 24 ounces shrimp, preferably 16/20 or 21/25 size, peeled and deveined
- ½ cup mayonnaise
- ¼ cup finely diced celery stalks
- ¼ cup arugula, roughly chopped
- ¼ cup sweet and spicy pickles, finely diced
- 1 small mild pepper, finely diced
- ½ small red bell pepper
- ¼ large red onion, finely diced
- ¼ cup cucumber, finely diced
- ½ tbsp salt
- 1 tsp black pepper
- Rub of choice
- Brioche buns, for serving
- Basic brine, see recipe on website
- For the Cream Cheese Spread:
- 2 ounces cream cheese, room temperature
- 2 nasturtium flowers, roughly chopped
- Salt to taste
Method
- Brine the shrimp for about 20 minutes. Remove from the brine and season with your rub of choice.
- Preheat the Egg to 425º using a cast iron grate and direct heat. Grill the shrimp for about 10 minutes until cooked throughout. Remove from the grill.
- Mix the cream cheese together with the nasturtium flowers and a little salt to taste. Cover and leave room temperature.
- Toss the shrimp with remaining ingredients and adjust seasoning as needed. Serve on its own, with crackers or on a biscuit. For Grilled Cheese Class on 7-16-24, we served it with toasted brioche and a room temperature cream cheese spread.
