We had a teaser of summer last week. It was wonderful, warm and sunny. We even went boat shopping. It’s raining now, I’m glad we didn’t bring a boat home, I am glad I made this salad.
The man won’t eat shrimp, he says he will, but I have yet to see it, so Michelle, my prime taster came over and this is what she had-she doesn’t get options-she just gets food when she comes over. Lucky for me she’ll at least try most things. Most thing do not include pork, and if you make pork and tell her it’s chicken-she’ll tell you something is wrong with your chicken. I’ll be feeding her chicken-pork again soon. She’ll break, I just know it. Bet for the time she loved this salad, it was quick, easy, flavorful and even healthy. I served some grilled sweet potato slices with it.
But Back to the salad…
Green Onion-Ginger-Pesto Grilled Shrimp over Napa Cabbage Salad with Creamy Citrus Dressing
1 pound clean and shelled shrimp
2 green onion
11/2 Tbl minced ginger
½ cup olive oil
1 Tbl lemon zest
¼ cup lemon juice
1 tes. Smoked paprika
1 tes. Chili powder
½ head napa cabbage, shredded
1 cup jicama, cut into match stick pieces
1 pear, cut into match stick pieces
2 green onions, cut into small pieces
½ cup slivered almonds, toasted.
¼ cup lemon juice
½ cup plain yogurt
1 Tbl. honey
In the bowl of a food processor, I found a smaller one works best for this recipe, combine the green onion, ginger, lemon zest, lemon juice, smoked paprika and chili powder. Pulse a few times to combine everything. Add the olive oil and pulse a few more times to blend everything together.
Place the shrimp into a large bowl or a freezer bag. Add all but 1 tablespoon of the pesto to the shrimp. Leave the extra pesto in the bowl of the food processor, we’ll come back to that in a minute. Toss the shrimp with the pesto to coat the shrimp. Place them back in the fridge and allow to marinate for 30 minutes to 1 hour.
Add the lemon juice, yogurt and honey to the reserved pesto and pulse a few times to combine everything. That will be the dressing for the salad.
In a large bowl toss the cabbage, jicama, pear and almond together. Pour the dressing on top and mix to coat the salad thoroughly.
To make the shrimp, heat a grill or grill pan to med high. Remove the shrimp from the marinade and place then on the hot grill. The shrimp will take about 5 minutes per side.
To serve, mound a large portion on the cabbage on a plate and top with shrimp.