A simple, yet flavorful Summer salad. Blackened grilled shrimp salad is tossed with a light and fresh tasting cilantro lime dressing because when it’s hot, who feels like cooking inside?
The weather has been unseasonably weird for Los Angeles. We have had rain, yes rain. This weather is not unusual for most parts of the world but for here, we haven’t had Summer rain in all the years I’ve lived here. It is very much needed and we need more of it because we do have a serious drought problem. So now we’re left with muggy humid overcast days and weather like this makes me not want to heat up my kitchen, so I take the cooking outside.
Blackened seasonings can vary. My favorite is a mix of smoked paprika (which goes perfectly with the shrimp), oregano, thyme, coriander and a touch of cayenne. What I love most about grilling shrimp is how quickly they cook-up and you’ve got a hearty delicious salad on the table in minutes. Even the dressing takes just minutes to mix up in the food processor. Another easy Summer dinner.
- For the dressing:
- Juice of 4 large limes
- 1 tablespoon red wine vinegar
- 1 large bunch of cilantro 1 handful
- 1 tablespoon agave nectar or honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup light olive oil
- For the salad:
- 2 tablespoons smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne
- 1/2 teaspoon ground coriander
- 1 pound jumbo shrimp peeled 21-25 count, deveined and tails removed, rinsed and dried well
For the dressing:
Add the lime juice, red wine vinegar, cilantro, agave nectar, salt and pepper to a blender, blend until the cilantro is finely chopped.
With the blender running, drizzle in the olive oil. Taste for seasoning, add to a dressing jar and set aside.
For the salad:
To a small bowl add the smoked paprika, salt, onion powder, black pepper, oregano, thyme, cayenne and coriander, mix well.
Brush the shrimp with vegetable oil and sprinkle with the seasoning on both sides.
Thread the shrimp onto skewers. *see note
Grill on both sides for 3 minutes each.
Remove and allow to cool.
When cool enough to handle, remove the shrimp from the skewers.
Serve the shrimp with your favorite salad greens, vegetables and the salad dressing.