Wednesday, May 13, 2015: Southwest Grilled Shrimp Salad by Barbara Pool Fenzl


Southwest Grilled Shrimp Salad

Makes 6 servings



1 long green chile (Anaheim or New Mexican), roasted, peeled and seeded

1/4 cup mayonnaise

1/4 cup buttermilk

1 tablespoon chopped green onion

1 clove garlic, finely chopped

teaspoon fresh lime juice

Salt and freshly ground pepper to taste

1/4 cup pickling liquid from a jar pickled jalapeños

2 cloves garlic, finely chopped

1/4 cup olive oil

2 pounds uncooked shrimp (size 26-30), peeled and deveined

1 large red onion, peeled and cut crosswise into 1/4-inch slices

Salt and pepper to taste

2 avocados, peeled, pitted and diced

2 cups cherry or grape tomatoes, cut in half if large

8-10 cup washed and torn Romaine leaves

2 tablespoons chopped pickled jalapeños (optional)


Dressing: Put all the dressing ingredients in a blender and puree. Refrigerate, covered, until ready to use.

In a small bowl, whisk together the pickling liquid, garlic and olive oil. Put the shrimp in a shallow glass dish and pour all but 2 tablespoons of the marinade over the shrimp; toss well. Cover and refrigerate at least 30 minutes or up to 2 hours. Brush the remaining marinade on the onion slices; keep covered at room temperature until ready to grill.

Preheat a barbeque grill or grill pan to medium high heat. Salt and pepper the onion slices and put them on the hot grill; cook until lightly browned, about 4 minutes per side. Grill the shrimp until just cooked through, about 1 minute per side.

Put avocados, cherry tomatoes and lettuce in a large bowl and toss with just enough dressing to lightly coat the lettuce leaves. Divide among six dinner plates. Separate the onions into rings and divide among the plates. Arrange grilled shrimp on top of the onions. Pass additional salad dressing and chopped pickled jalapeños.