by Helen
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my 10 recipes »
Helen's Notes:
Expand3-4 pieces of garlic, minced or put through a garlic press Ask a question about this ingredient
1 yellow onion, minced Ask a question about this ingredient
1.5 teaspoons dry mustard Ask a question about this ingredient
1.5 teaspoons dijon mustard Ask a question about this ingredient
2 lemons Ask a question about this ingredient
1 bunch parsley, roughly chopped Ask a question about this ingredient
1 handful chives, roughly chopped Ask a question about this ingredient
1 handful basil, chiffonaded Ask a question about this ingredient
cayenne pepper Ask a question about this ingredient
kosher salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
2 pounds raw shrimp (sized 12-16 or 16-20), peeled, de-tailed, and de-veined Ask a question about this ingredient
Mix together garlic, onion, mustards, the juice of both lemons, all the herbs, and a few shakes of cayenne pepper. Add salt and pepper (enough so that you can see the pepper after you've mixed everything together). Add the shrimp, and olive oil enough to coat it all, and combine well. Cover and refrigerate forever. Ok a few hours will be just fine.
Ask a question about this stepSkewer the shrimp onto bamboo sticks (most grocery stores have 'em, and I like doing 4-6 shrimp/skewer), allowing whatever marinade sticks to stay on. Grill over a medium high heat for 2-4 minutes per side, or until they're pink and done and delicious, but not overcooked.
Ask a question about this step4 ears corn, kernels shaved off Ask a question about this ingredient
1 pint cherry tomatoes, halved Ask a question about this ingredient
1/2 small red onion, finely diced Ask a question about this ingredient
2-3 avocados, diced Ask a question about this ingredient
1 head boston (bibb) lettuce, torn Ask a question about this ingredient
5-6 leaves basil, chiffonaded Ask a question about this ingredient
1 handful parsley, roughly chopped Ask a question about this ingredient
1 bunch chives, chopped or snipped to 1/4" rounds Ask a question about this ingredient
1 shallot, minced very finely Ask a question about this ingredient
extra virgin olive oil Ask a question about this ingredient
champagne vinegar Ask a question about this ingredient
kosher salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
In a large salad bowl, toss together corn, tomatoes, onion, avocados, and torn lettuce.
Ask a question about this stepMix the herbs in a small bowl, season aggressively with salt and pepper, and add the shallot and a few tablespoons champagne vinegar. Let this sit for a moment, and then drizzle in olive oil until you have a delicious vinaigrette.
Ask a question about this stepToss the vinaigrette with the salad, and add the grilled shrimp. Enjoy!
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
