grilled shrimp salad

We eat a lot of salads in the summer and why not?  You can pick up lots of great produce at the farmer's market (except for avocados) and it's a pretty quick and healthy meal, just add some form of protein.  This time we decided to add shrimp and go for a california-inspired taste.  We had a loaf of fresh sourdough from the Italian Center Shop, so I grilled up some slices and topped them with a little sprinkle of coarse sea salt (so good, you should try it) 

I know the salad dressing recipe is a little vague...I usually just throw a little of this and that into a bowl until I like the taste and consistency.  Feel free to add and adjust to your own taste, or just start with your favourite pre-made salad dressing. 

Grilled Shrimp Salad

  • baby spinach or lettuce
  • 1 avocado
  • 2 tomatoes, diced
  • 1/2 english cucumber, sliced
  • 2-3 green onions
  • prawns, thawed
  • olive oil and chipolte chili powder
  • fresh sourdough bread
  • chipolte salad dressing
  • Chipolte Salad Dressing
  • squeeze of fresh lime juice
  • a few tsp mayo
  • a few tbsp olive oil
  • dried chipolte chili pepper, finely minced
  • 1/2 shallot, finely diced
  • tsp honey
  • freshly ground black pepper

First, fire up the grill (we used our charcoal bbq) and let it preheat while you make the salad dressing and prepare the salad.  Once the grill is up to medium, grill a whole bell pepper until it looks charred.  Remove the pepper from the heat and let it cool slightly before removing the charred outer skin then slice it up.  Put thawed prawns onto skewers or into a grilling basket and drizzle with olive oil and sprinkle with chipolte chili powder or some other spice that you like.  Slice up some fresh sourdough and sprinkle olive oil on both sides.  Grill the prawns and sourdough.  When the sourdough comes off the grill, sprinkle it with a little coarse sea salt.     

Next, put the salad together: start with putting a pile of fresh spinach or lettuce on a plate, then add some diced tomato, sliced cucumber, avocado and green onion.  Top with sliced grilled pepper and grilled shrimp.  Finish it off with a drizzle of salad dressing and serve with grilled sourdough.