Daily Special: Grilled Shrimp and Kale Salad with Creamy Smoked Tomato Vinaigrette

Recipe by Chef Alyssa Gorelick of Chef Alyssa’s Kitchen

Serves 2

 

Vinaigrette:

½ pound ripe tomatoes

1 clove garlic, minced

1 teaspoon Dijon mustard

2 teaspoons honey

1 Tablespoon lemon juice

¼ cup greek yogurt

¼ cup olive oil

Salt and pepper to taste

 

Smoke the tomatoes on the outdoor grill with hickory chips until they blister. You can also use a handheld smoked and place the tomatoes in a bowl covered with plastic wrap; insert the smoke tube and allow them to sit to absorb the smoke flavor.

Place the smoked tomatoes in a bowl, crush with a whisk and add the garlic, honey, mustard, lemon juice, salt and pepper. Once fairly smooth, whisk in the yogurt and olive oil. Adjust seasoning to taste.

Salad:

½ pound shrimp, peeled and deveined

Salt and pepper, to taste

½ lemon

1 bunch kale, thinly sliced

1 cucumber, sliced

2 carrots, shredded

¼ sweet onion, sliced

 

Assemble the vegetables, toss with the vinaigrette, salt and pepper and set aside.

Light a grill or cast iron grill plate on medium-high; when it reaches 400 degrees or beings to smoke, grill the shrimp, 2 to 3 minutes on each side, until the shrimp turn opaque. Squeeze a little lemon on them once they come off the grill.

Plate the salads among 2 salad bowls and top with the shrimp.

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