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Rock Shrimp and Tomato Salad




Difficulty:Easy
Prep Time:15 Minutes
Cook Time:5 Minutes
Serves:10

Nutritional Information

A light and tasty summer salad.

Ingredients

  • For the Spicy Dressing:
  • 1/4 cup buttermilk
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped flat leaf parsley
  • 1 tablespoon adobo sauce from a can of chipotles in adobo
  • to taste kosher salt and black pepper
  • For the Salad:
  • 1 cup heirloom tomatoes, quartered
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup english cucumber, peeled and diced
  • 1/8 cup basil leaf, chopped
  • 1/2 cup pickled onions, see recipe
  • 2 pounds rock shrimp
  • 2 ounces vegetable oil
  • 2 ounces Zahatar seasoning

Directions

  • 1. For the Spicy Dressing:
  • 2. Whisk together the buttermilk, mayonnaise, chives, parsley and adobo sauce in a large bowl. Season to taste with kosher salt and fresh ground black pepper. Set aside.
  • 3. For the Salad:
  • 4. Preheat EGG to 400 degrees F, using direct heat, a cast iron grate and a grilling basket.
  • 5. In a large bowl, combine the heirloom tomatoes, grape tomatoes, cucumbers, basil and pickled onions. Add the spicy dressing, reserving 2 tablespoons, toss to coat the ingredients. Place in serving bowl. Set aside.
  • 6. In another bowl, toss together the rock shrimp, vegetable oil and Zahatar seasoning until well coated.
  • 7. Grill the rock shrimp in the grilling basket for 2-3 minutes. Remove from the EGG, place in a bowl and toss with the reserved spicy dressing. Season to taste with kosher salt and fresh ground black pepper. Serve immediately on top of the tomato salad .

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828