Tuesday, April 12, 2016

BBQ Shrimp Salad with Cilantro Dipping Sauce

This salad combines BBQ shrimp with a spicy dipping sauce. Use the freshest shrimp you can find, though flash frozen shrimp is a good second best choice at a much better price.


12 shrimp

for the shrimp BBQ spice rub:
1 Tbs BBQ spice mix
1 tsp ground cumin
1 tsp sweet paprika
1 tsp garlic salt

for the shrimp dipping sauce:
2 Tbs lowfat mayonnaise
1 Tbs BBQ sauce
1 Tbs chopped cilantro
1/4 tsp tabasco or other hot sauce
1/4 tsp salt
1 tsp minced pickled jalapeno

for the salad:
4 cups mixed lettuces
1/2 cup artichoke hearts
2 Tbs kalamata and/or green olives
1/2 cup grape tomatoes
1/2 cup chopped red, orange, or yellow peppers
4 lemon wedges

Heat a grill or grill pan to medium high heat. Mix the spice rub ingredients together in a zip lock bag. Toss the shrimp into the bag with the BBQ spice rub and shake until well coated. Cook the shrimp for about 3 minutes per side until done, they will be pink on the outside and opaque on the inside. Mix the ingredients together for the dipping sauce and set aside. Mix the salad ingredients together and place on large salad plates. Squeeze one of the lemon wedges over each of the salads. Place the other lemon wedges on the salad plates. Spoon 2 Tbs of the dipping sauce on each of the salad plates. Top the salads with the cooked shrimp and serve.

Serves 2, easily doubled

Stealthy Cooking Tip: A serving of shrimp is about 1/4 pound. It's easy to figure out how many shrimp you need to make 1/4 pound. The size of shrimp is determined by how many shrimp are in a pound. So if you have 20/25 shrimp, there are 5 or 6 shrimp per pound (20/4 = 5 and 25/4=close to 6). I had 20/25 shrimp, so I served 6 per person to make 1/4 pound. Really large shrimp can be 12, so then you would only serve 3 per person. 

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