Summers mean easy cooking, outdoor grilling and the freshest salads around. I’m a sucker for a great salad, so when I saw this Shrimp Summer Roll Salad from the food bloggers at Litehouse Foods (makers of delicious and healthy refrigerated dressings and dips) I ran as fast as I could to pick up the ingredients. I modified it a bit by marinating the shrimp in my own Thai Peanut Dressing, then grilling it rather than cooking on the stove top. But you won’t hurt my feelings if you choose to use Litehouse’s Thai Peanut Dressing because it tastes great and is pretty convenient. (By the way I was not compensated for this blog post, but I’m such a fan of these delicious dressings and dips that I think I should be in the near future. Don’t you agree?)
I start by making the dressing, then marinating the shrimp in a small amount of the dressing for at least 30 minutes. While the shrimp are marinating I cook the angel hair pasta and get all the vegetables ready. This recipe calls for three fresh herbs: mint (in the dressing), basil and cilantro. Hopefully you’re growing your own herbs this summer. I’ve got mine growing in pots on my back patio with mint in the garden; they’re doing awesome and it’s so fun to just walk a few steps to pick off a few sprigs of what I need right then and there.
You’re going to flip over the flavors, the colors, the aromas of this beautiful salad. It’s what summer is meant to be: light, fresh and flavorful.
One year ago today: Grilled Halibut with Sun-Dried Tomato Tampenade
- Grilled Shrimp Salad with Thai Peanut Dressing
- 1 lb. large fresh or frozen shrimp, peeled and deveined
- 3/4 cup Litehouse Foods Thai Peanut Dressing (divided) OR
- 1/4 cup olive or grapeseed oil
- 2 Tbsp creamy peanut butter
- 2 Tbsp unseasoned rice vinegar
- 2 Tbsp fresh lime juice
- 1 Tbsp reduced-sodium soy sauce
- 1 Tbsp honey
- 1 Tbsp chopped fresh mint leaves
- 1 Tbsp chopped fresh ginger
- 2 cloves garlic, roughly chopped
- 1 tsp crushed red pepper flakes
- 1 tsp sea salt
- 4 ounces baby spring mix lettuce
- 4 ounces whole wheat angel hair pasta cooked according to package directions, drained and chilled
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 1/2 cup sliced each red and yellow bell peppers
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh basil
- Combine shrimp and 1/4 cup Thai Peanut Dressing (store bought or homemade version below) in a large plastic bag. Marinate for at least 30 minutes. (Refrigerate if not grilling right away.)
- Preheat the grill to medium high heat. Thread shrimp onto 4 8-inch skewers, leaving a 1/4-inch space between shrimp. Place skewers on the prepared grill and cook for 6-8 minutes or until shrimp are opaque, turning once halfway through grilling. Remove from grill and let cool.
- For the Thai Peanut Dressing: Combine oil, peanut butter, vinegar, lime juice, soy sauce, honey, mint leaves, ginger, garlic, red pepper flakes and salt in container of a food processor fitted with a metal blade. Cover and process until smooth.
- Arrange lettuce, pasta, carrots, cucumbers, bell peppers, green onions, cilantro and basil leaves on serving platter. Add cooled grilled shrimp. Drizzle remaining Thai Peanut Dressing over top.
Prep time includes 30 minutes marinating
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