I’ve been abusing my grill.
And I just can’t help myself. I love going to the grocery store and finding new/different things I can sizzle on the grill. I got to a point where I thought I could grill anything, but that’s definitely not the case. I’ve been on a grilled salmon kick so I decided to go out of my comfort zone and grill some shrimp. I stopped by Plum Market yesterday in Old Town, which JUST opened. Obviously when a new grocery store opens I have to shop there immediately. Anyways, they had pre made shrimp skewers at the fish counter, so I got one with a garlic marinade and the other with a blackened spice rub. YUM!
During the week I like to use as many short cuts as possible to save me time in the kitchen. Taking advantage of pre made items always helps which is why I also stopped by the salad bar and got some cooked quinoa. When I got home all I needed to do was throw the shrimp and veggies on the grill and assemble the salad. This took me no longer than 20 minutes to make.
Grilled Shrimp Salad with Quinoa
for the salad:
- 4 cups arugula
- 1 cup sliced pepeprs
- 1/2 cup sliced onions
- 1 cup cooked quinoa
- 10 shrimp, threaded onto skewers (5 shrimp per skewer)
for the dressing:
- 1 tablespoon honey
- 1 tablespoon digon mustard
- juice of 1 lemon, divided
- 2 tablespoons olive oil
- salt & pepper to taste
Preheat grill to high heat, I use a gas grill but a grill pan works just as well. Coat grill rack with cooking spray. Grill shrimp 2 minutes on each side or until they are light pink in color. Remove shrimp from grill, set aside.
Coat peppers and onions with 1 tbsp olive oil, salt, & pepper. Place in a grill basket and grill until tender and lightly brown, about 8-10 minutes. If you don’t own a grill basket you can wrap the veggies in a foil pack and place on the grill.
Assemble the salad in layers starting with the arugula, then the quinoa, peppers & onions, and the shrimp last. You can remove the shrimp from the skewers if you would like, but I think it looks prettier to keep them on it. Optional: garnish with fresh chopped parsley.