Onestop

Name: Grilled Shrimp Salad
Description: Spicy grilled shrimp and vegetable salad
Accomplice: Bread and Soup

This recipe is a take off from the mouth watering seared salmon salad I had at TGIF a while ago.
I discovered shitake mushrooms which are super delicious variety of mushrooms specially when grilled.

Recipe: Marinate the shrimps with mixed herbs (thyme, rosemary, parsley) salt, chili, onion and garlic powder. I used a ready made essence here. Rub in all the ingredients well along with olive oil, add lemon juice for zest.
Marinade vegetables ( shitake mushrooms, oyster mushrooms, or any variety you use, onions, tomatoes, yellow squash, red capsicum, etc) the same way .
Now grill the shrimp at 350 degrees till they are smoky and caramelized. I broiled the vegetables separately for 20 mins while giving them a stir once in a while. Avoid over grilling by removing from heat as soon as they are done. You can also stir fry them over high heat in a greased wok/pan.
Serve on a layer of salad leaves, cucumber and tomatoes followed by the veges and shrimps sprinkle some freshly diced mint leaves or green onions and for colour add crumbled egg yoke.


Comments: If you wish to stir fry the veges and the shrimp try cooking them over very high temperature for not more than 15 min, while tossing them regularly. The trick is to not let water seep away from them. The right texture should be crunchy yet cooked. If your spice mix do not have salt, it'll be easier for you to retain the crunchiness of the vegetables. Always add a pinch of salt later to avoid loss of water during sauteeing or stir frying.