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Ingredients
Vinaigrette:
¼ cup
GOYA® Lemon Juice
¼ cup
GOYA® Red Wine Vinegar
2 tbsp.
GOYA® Capers, chopped
1 tbsp.
Dijon mustard
2 tsp.
GOYA® Pure Honey
1 tsp.
GOYA® Minced Garlic
2 tbsp.
finely chopped fresh parsley
Grilled Shrimp and Tomatoes:
1 lb.
grape tomatoes
2
lemons, halved
1 lb.
jumbo shrimp, peeled, with tails intact
1
baguette, halved lengthwise
Salad:
6 cups
assorted mixed greens (such as radicchio, endive, arugula and frisée)
1 can (15.5 oz.)
GOYA® Dark Kidney Beans, drained and rinsed
⅓ cup
shaved red onion
⅓ cup
shaved radish
Directions
Vinaigrette:
Step 1
Stir together lemon juice, vinegar, capers, mustard, honey, garlic and Adobo. Slowly drizzle in extra virgin olive oil, whisking until incorporated. Stir in parsley.
Grilled Shrimp and Tomatoes:
Step 2
Preheat grill to medium-high heat; grease grates well. Place tomatoes on skewers; brush gently with extra virgin olive oil. Grill for 5 to 8 minutes or until lightly charred and blistered; set aside. Grill lemon halves, cut side down; grill for about 2 minutes or until heated through. Set aside.
Step 3
Toss shrimp with ¼ cup vinaigrette. Brush cut sides of baguette with some of the remaining vinaigrette. Grill shrimp, turning as needed, for about 5 minutes or until well-marked and curled. Grill bread, cut side down, for 2 to 3 minutes or until lightly toasted.
Salad:
Step 4
Toss greens, beans, onion and radish with enough vinaigrette to coat well. Divide among four plates; top with grilled shrimp and tomato skewers. Serve with bread and grilled lemon halves.
Note: Make this a surf and turf entrée salad. Serve thinly sliced grilled strip loin alongside the shrimp.
New from Goya
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