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

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

View full recipe on www.rodneystrong.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rodneystrong.com.

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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