Grilled Shrimp Salad | Rodney Strong Sonoma County

Name: Grilled Shrimp Salad | Rodney Strong Sonoma County
Ingredients: 8 oz large (20 to 24 per lb) shrimp, shelled and deveined; 1/4 teaspoon microplaned or very finely minced garlic; 1/4 teaspoon chopped fresh thyme; 1/4 teaspoon toasted and ground coriander; 1/2 cup extra virgin olive oil; Kosher salt and freshly ground black pepper; 4-6 asparagus spears; 2 tablespoons Sherry vinegar; 1 teaspoon honey; 4 oz small carrots, shaved thinly length wise on a mandolin – chilled in ice water for 10 minutes and drained well; 6 medium radishes, cut into thin wedges; 2 tablespoons dill or fennel fronds; 4 ounces arugula; 2 boiled eggs, cut in quarters

www.rodneystrong.com

Make our recipe for grilled shrimp salad full of crunchy vegetables, fresh herbs and garlicky shrimp for your next meal.

View Original

Share this recipe:

Ingredients

8 oz large (20 to 24 per lb) shrimp, shelled and deveined
1/4 teaspoon microplaned or very finely minced garlic
1/4 teaspoon chopped fresh thyme
1/4 teaspoon toasted and ground coriander
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
4-6 asparagus spears
2 tablespoons Sherry vinegar
1 teaspoon honey
4 oz small carrots, shaved thinly length wise on a mandolin – chilled in ice water for 10 minutes and drained well
6 medium radishes, cut into thin wedges
2 tablespoons dill or fennel fronds
4 ounces arugula
2 boiled eggs, cut in quarters