Recipe by Chef Alyssa Gorelick of Chef Alyssa’s Kitchen
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.
½ pound shrimp, peeled and deveined
Salt and pepper, to taste
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.