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Grilled Shrimp and Robert Rothschild Lemon Wasabi Salad

Ingredients

Ingredients:

  • 2 lbs. – large shrimp, peeled, de-veined
  • 1 Tbsp. – olive oil
  • 1 half – lemon juiced
  • 2 sprigs – fresh rosemary, chopped
  • 4 oz – Robert Rothschild Lemon Wasabi Sauce
  • 1 Tbsp – shallot, finely chopped
  • 2/3 cup – extra virgin olive oil
  • 2 tsp. – sesame oil
  • 1 tsp. – fresh thyme, finely chopped
  • 1 Tbsp. – sesame seeds, toasted
  • 1 pinch – sugar
  • 1 medium – fennel bulb, thinly sliced
  • 1 1/2 lbs. – baby spinach, cleaned
  • 1/2 small – red onion, thinly sliced
  • 6 oz. – parmesan cheese, grated fresh, optional
  • 3 – avocados, diced 1/4″
  • Salt and pepper to taste
  • Skewers

Directions:
For shrimp: Peel and de-vein shrimp, leaving the tail on if desired. Toss with olive oil, lemon juice, rosemary and salt and pepper to taste. Marinate shrimp in a covered dish for at least 45 minutes. Place shrimp on skewers. Dressing: In a medium bowl, mix together the Robert Rothschild Lemon Wasabi Sauce, shallot, oils, thyme, sesame seeds and sugar. Add salt and pepper to taste. Grill shrimp for three minutes per side, or until middle of shrimp turns opaque. Toss shrimp with dressing while still warm. In a separate bowl, toss fennel, spinach, red onion and half of the parmesan cheese together with dressing and season with salt and pepper. Place spinach mixture on a plate or in a bowl, top with shrimp, avocado slices and garnish with remaining parmesan cheese.

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