Grilled Shrimps Salad Served with Vinaigrette Dip
from Alice's Kitchen on 9th June, 2013
Ingredients:
Shrimps (shelled except for the tails)
Pumpkin slices or eggplant slices
Capsicum
Purple/Green Lettuce leaves
Tomato slices
French Bread / Baguette (sliced or cubed)
20-30 fresh Basil leaves (minced)
15-20 fresh Tarragon leaves (minced)
1 tablespoon honey
Vinaigrette:
3 tablespoons olive oil
2 teaspoons minced garlic
2 tablespoons Dijon mustard
Lemon juice (from 1 lemon)
1/2 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Shrimps (shelled except for the tails)
Pumpkin slices or eggplant slices
Capsicum
Purple/Green Lettuce leaves
Tomato slices
French Bread / Baguette (sliced or cubed)
20-30 fresh Basil leaves (minced)
15-20 fresh Tarragon leaves (minced)
1 tablespoon honey
Vinaigrette:
3 tablespoons olive oil
2 teaspoons minced garlic
2 tablespoons Dijon mustard
Lemon juice (from 1 lemon)
1/2 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Method:
1. Use 2/3 of the vinaigrette and mix in the minced fresh Basil & Tarragon and honey; to be used to marinate the shrimps for 15mins before grilling the shrimps, pumpkin/eggplant and capsicum.
2. Lace plate with lettuce leaves, grilled items, tomato slices and French Bread/ Baguette.
3. Serve with balance vinaigrette.
