Skip to main content

Grill

Grilled Shrimp with Salsa Fresca and Avocado Salad
Ingredients
11/2 lbs. ready to cook jumbo shrimp (26 to 35 ct.), thawed if frozen
2 Tbsp. olive oil, divided
1/2 tsp. ground cumin
1/2 tsp. dried oregano
4 plum tomatoes
1/2 jalapeno chili, seeds removed
1/2 cup cilantro
4 scallions, ends trimmed, coarsely chopped
4 scallions, ends trimmed, coarsely chopped
2 Tbsp. lime juice
2 cloves garlic
1/4 tsp. kosher salt, or to taste
1 avocado
1 yellow bell pepper
1/2 English cucumber
1 cup cherry tomatoes
4 cups baked tortilla chips
+ Add to Shopping List
Grilled Shrimp with Salsa Fresca and Avocado Salad

Grilled Shrimp with Salsa Fresca and Avocado Salad

Grilled Shrimp with Salsa Fresca and Avocado Salad
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:5 minutes
directions
1. Preheat grill. Have ready 8 skewers. If using wooden skewers, soak them in water. In a medium bowl, combine shrimp, 1 Tbsp. of the oil, cumin, and oregano, tossing until shrimp are evenly coated. Set aside.
2. In a food processor, combine plum tomatoes, jalapeno, cilantro, scallions, lime juice, garlic, salt, and remaining 1 Tbsp. oil. Pure?e until smooth. There should be about 11/2 cups of salsa. Set aside.
3. Thread shrimp onto skewers. Grease grill with vegetable oil or cooking spray and place skewers on the hot grill. Grill shrimp until well marked, about 3 minutes, and turn to finish cooking, about 2 minutes.
4. While shrimp grills, chop avocado, bell pepper, and cucumber and transfer to a medium bowl. Halve cherry tomatoes and add them to bowl. Toss vegetables with about 2 Tbsp. of salsa. 5. Divide salad among 4 plates. Place 2 skewers of shrimp on each plate and garnish with tortilla chips. Serve with remaining salsa in a bowl on the side.
Source: Hannaford fresh Magazine, May - June 2014
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
loading