The expectations of summer always remind us of food cooked on a grill – it’s what we look forward to for backyard barbeques or picnics. The excitement of this dish may just be the ingredients used in the marinade for the shrimp – Wasabi, horseradish, rice vinegar, Thai sweet chili sauce, just to name a few. It’s sweet, spicy and bold in flavor. Instead of lettuce I decided to use quinoa and brown rice. Although quinoa is actually a seed, it is considered to be a whole grain and can actually be prepared like rice or barley. Fruits like mango and pineapple are sweet enough to be paired perfectly with my grilled shrimp. Try to keep all of your fruits and vegetables uniformly cut – I used a medium dice.
Grilling can be done on a gas grill, charcoal or an inside grill pan such as Le Creuset – make sure the grill is treated according to the manufacturers directions. In this dish, I flavored my quinoa and brown rice with a little tomato paste, garlic powder and paprika – note: this is an option.
Shrimp, Salad and Dressing
20-25 raw Shrimp, (shelled, cleaned, deveined, tail off)
1 cup quinoa, cooked
1 cup brown rice, cooked
1 fresh mango, skins removed, cored, medium dice
1 cup fresh pineapple, medium dice (I purchase pineapple already cutup)
1/2 cup red pepper, cored and seeded, chopped, medium dice
1 avocado, large or two small, peeled, core removed, medium dice
3 green onions, chopped
2 teaspoons lime, juice only
3 tablespoons canola oil
2 tablespoons rice vinegar
1 teaspoon salt
1 teaspoon pepper
1 1/2 teaspoons honey
Marinade for the Shrimp
1/4 cup canola oil
2 teaspoons Wasabi horseradish
1/4 cup rice vinegar
1 tablespoon Mirin (Japanese)
1/2 teaspoon chili oil
1/2 lime, juice and zest
1 teaspoon salt
1 teaspoon sugar
1 teaspoon Old Bay seasoning
2 tablespoons Thai Sweet Chili Sauce
Directions – Shrimp and Marinade
- In a glass baking dish (9 x 12) place cleaned shrimp in a single row.
- In a small bowl, mix all marinade ingredients. Whisk thoroughly and pour over shrimp.
- Cover with plastic wrap and refrigerate at least 1 hour.
Directions – Salad and Dressing
- In a large bowl, place cooked quinoa and cooked brown rice.
- Add mango, pineapple, red pepper, avocado and green onions. Gently toss.
- In a small bowl, add the rest of the ingredients for the salad dressing – lime juice, canola oil, rice vinegar, salt, pepper and honey. Mix thoroughly and pour over grains and vegetables. Gently toss. Cover with plastic wrap and refrigerate about 30 minutes.
Remove marinated shrimp from the refrigerator and place on a hot grill. Do not turn too soon otherwise shrimp will stick. After placing shrimp on grill wait 3-4 minutes then turn over. Cook another 3 minutes then remove and toss into chilled salad.
This salad is great as a meal or try a grilled meat, such as a pork chop, served alongside. Blistering summer days ahead – keep grilling!