The shrimp is on the barbie

This blog combines an old favorite with a new goodie. Many of my friends have raved about this Avocado, Bean and Tomato Salad recipe which was passed down to me from my long-time cooking and exercise buddy Jill. Typically I will grill some chicken or shrimp to top this salad off. This time I decided to spice things up with this Garlic Skewered Shrimp recipe which I discovered on the Rantings of an Amateur Chef blog.

Begin by marinating your shrimp. For this you will need:

  • 12 to 16 whole cloves of garlic, plus 3 large cloves of garlic minced
  • 2 pounds of large or jumbo shrimp (I used medium)
  • 1/3 cup olive oil
  • ¼ tomato sauce (I used pureed tomatoes)
  • 2 tablespoons of red wine vinegar
  • 2 tablespoons of chopped fresh basil or 1 ½ teaspoons of dried basil
  • ½ teaspoon of salt
  • ½ teaspoon of cayenne pepper

Peel and devein the shrimp. Mix the ingredients for the marinade in a large bowl.

Peel the 12 to 15 cloves of garlic. Heat up a small pan of water and bring it to a boil. Blanch the cloves for three minutes. Drain them and run cold water over them. Set the garlic cloves aside.

Soak about 8-10 wooden skewers in water and set aside.

While the shrimp marinates, you can prepare the salad. You will need:

  • 2 tablespoons of lime juice
  • 3 tablespoons of olive oil
  • 2 large scallions chopped
  • 1 large garlic clove minced (I used 2)
  • 2 firm ripe avocados, diced
  • 15 ½ oz. can of black beans drained
  • 10 oz. can of diced tomatoes and green chilies
  • ½ teaspoon of salt (I didn’t add this)
  • ¼ cup chopped fresh cilantro
  • ¼ chopped parsley
  • Mixed green salad mixture

Whisk the lime juice, olive oil, scallions and garlic in a large bowl until creamy. Add the diced avocado and toss lightly.

Add the beans, tomatoes, salt and toss again. Let stand at room temperature.

Now begin preparing your shrimp for the grill. Skewer the shrimp and garlic cloves, in a ratio that allows the garlic to be evenly distributed among the kabobs.

Add the cilantro and parsley to the salad and let it sit at room temperature while you grill the shrimp. Heat up the grill and cook the shrimp until it’s done, or three to four minutes.

Serve the Avocado, Bean and Tomato salad over the mixed greens and add the shrimp and garlic skewers last.

As an aside, here’s a little snippet of the inspiration for the blog title.

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2 responses

  1. I’m obsessed with this salad 🙂 I even did it on top of toasted baguettes at one point to make an avocado Bruschetta! Well done as always, Amy 🙂

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