Sunday, June 19, 2011

Grilled Shrimp with Cabbage Slaw

  • 2 lbs shrimp, or less depending on the size
  • 1/4 cup olive oil, plus more for asparagus
  • salt and pepper
  •  1/2 head of cabbage
  • 1 avocado
  • 1/2 bundle of asparagus
  • 1/2 cup canola oil
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/2 cup red onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/4 cup fresh basil leaves
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon honey
  • salt and pepper
 To prepare the dressing, combine all of the ingredients in a blender or food processor. Blend until smooth. Set aside. Place thawed shrimp onto skewers then into a shallow dish with the olive oil and season with salt and pepper. Cover and place in refrigerator until ready to grill. Trim the ends of the asparagus and place in a Ziploc baggie, drizzle with olive oil and season with salt and pepper. Place in the refrigerator. Next wash and dry the cabbage. Slice the cabbage very thin, so that it is shredded into thin pieces. Place in a bowl and set aside. Slice the avocado and set aside.

Prepare grill and heat to medium high heat. Place asparagus and shrimp skewers on the grill. Cook the shrimp for about 2 minutes on each side or until pink. Grill the asparagus for about 4-5 minutes; cooking time varies depending on the thickness of the asparagus. Toss the cabbage with some of the dressing; you will have some leftover. Place the cabbage on each plate, top with asparagus, avocado, shrimp, and drizzle some extra dressing on top.

The dressing for the cabbage is so yummy! Very fresh tasting, perfect for a summer dish. It is from Bobby Flay's cook book Boy Gets Grill. He serves the dressing with a slaw on shrimp taquitos. We left out the tortillas and added avocado to ours. It was really good! Serves 2-3 people.

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