Saturday, May 17, 2014

Grilled Seafood Salad
  • Prep Time 30 min
  •  
  • Total Time 60 min
  • Servings 6

Ingredients

Shallot-Thyme Vinaigrette

1/4
cup balsamic vinegar
3
tablespoons olive or vegetable oil
2
tablespoons white wine vinegar
1
tablespoon finely chopped shallot

1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1
tablespoon Dijon mustard
1
tablespoon water
1/4
teaspoon salt


Directions

  • 1In tightly covered container, shake vinaigrette ingredients.
  • 2Place shrimp and fish in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add 1/4 cup of the vinaigrette; turn shrimp and fish to coat. Cover dish or seal bag; refrigerate 30 minutes. Reserve remaining vinaigrette.
  •  
  • 3Heat gas or charcoal grill. Remove shrimp and fish from marinade; reserve marinade and set shrimp aside. Place fish and fennel on grill over medium heat. Cover grill; cook 5 minutes. Brush fish and fennel with marinade; add shrimp. Cover grill; cook 5 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
  •  
  • 4Arrange salad greens on serving platter. Cut fish into bite-size pieces. Arrange fish, fennel, shrimp and remaining salad ingredients on greens. Serve with reserved vinaigrette.
  • Saurce: bettycrocker
12:53 AM Quick Advices
Grilled Seafood Salad
  • Prep Time 30 min
  •  
  • Total Time 60 min
  • Servings 6

Ingredients

Shallot-Thyme Vinaigrette

1/4
cup balsamic vinegar
3
tablespoons olive or vegetable oil
2
tablespoons white wine vinegar
1
tablespoon finely chopped shallot

1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1
tablespoon Dijon mustard
1
tablespoon water
1/4
teaspoon salt


Directions

  • 1In tightly covered container, shake vinaigrette ingredients.
  • 2Place shrimp and fish in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add 1/4 cup of the vinaigrette; turn shrimp and fish to coat. Cover dish or seal bag; refrigerate 30 minutes. Reserve remaining vinaigrette.
  •  
  • 3Heat gas or charcoal grill. Remove shrimp and fish from marinade; reserve marinade and set shrimp aside. Place fish and fennel on grill over medium heat. Cover grill; cook 5 minutes. Brush fish and fennel with marinade; add shrimp. Cover grill; cook 5 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
  •  
  • 4Arrange salad greens on serving platter. Cut fish into bite-size pieces. Arrange fish, fennel, shrimp and remaining salad ingredients on greens. Serve with reserved vinaigrette.
  • Saurce: bettycrocker