Here’s an easy way to ease into dinner without creating a lot of heat. Fire up the grill, and cook the shrimp until just pink – in the shell. This keeps all the briny flavor in the shrimp. Make the easy dressing while the shrimp cools enough for you to peel off the shells. Dinner done in one big, yummy salad!
Dill adds a lemony fresh zip to this easy, cool and creamy salad. Great news! Dill also has a significant amount of vitamin A and vitamin C, as well as trace amounts of folate, iron, and manganese. And dill has a good amount of calcium to help with bone loss.
Herbed Shrimp Salad
- 1 LB Medium or Large Shrimp
- Sea Salt and Freshly Ground Pepper
- 1 TB Olive Oil
- 2 TB Lemon Juice
- 1 TB Horseradish
- ¼ Avocado or Olive Oil Mayo
- 2 Tsp Raw Sugar
- 1 Large Cucumber, peeled and diced
- ¼ Cup Chopped Parsley
- ¼ Cup Chopped Dill
- 2 Heads Butter or Bibb Lettuce
- 1 Large Lemon, in wedges
Step One Preheat your grill on high for 10 minutes. Toss the shrimp with the olive oil, salt and pepper. Place the shrimp on the grill and turn the heat down to medium high and cook for 3 – 4 minutes, check the shrimp, flip if necessary and continue to cook until the shrimp is just firm and pink in color. Remove, set aside to cool, then peel.
Step Two While the shrimp is cooking or cooling, whisk together the juice, horseradish, mayo and sugar. Add the cucumber, parsley and dill, then fold in the shrimp. Serve over the lettuce with wedges of lemon.