Grilled Shrimp Salad Recipe Bobby Flay

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Citrus Grilled Shrimp Salad is a healthy and energizing dish. Its light vinaigrette is made with orange juice and fresh lime juice.

Ingredients
  1. 6 garlic cloves.
  2. 1/2 cup pure olive oil, plus more for brushing.
  3. 1/2 habanero chile, seeded and chopped.
  4. 5 tablespoons chopped cilantro.
  5. 1/4 cup fresh lime juice.
  6. 1 tablespoon honey.
  7. Salt and freshly ground pepper.
  8. 16 jumbo shrimp, deveined.

Bobby Flay’s Grilled Shrimp with Garlic (Gambas al Ajillo) | Boy Meets Grill | Food Network

Grilled Shrimp with Lemon-Dill Butter and Orzo Salad 🔗

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Prep: 0 30min0

Total: 0 1h35min0

Serving Size: 1 of 18 servings

Nutrition Facts: servingSize 1 of 18 servings, calories 310, Fat 21g, Saturated Fat 9g, Carbohydrate 24g, Fiber 2g, Sugar 2g, Protein 8g, Cholesterol 58mg, Sodium 301mg

Ingredients:

  • 2 cups lemon juice
  • 3 tablespoons finely chopped fresh dill
  • 2 sticks unsalted butter, slightly softened
  • Salt
  • Fresh dill
  • 1 teaspoon grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup olive oil
  • 1 tablespoon finely chopped fresh dill
  • 2 cloves garlic, finely chopped
  • Salt and freshly ground black pepper
  • 1 pound orzo pasta, cooked al dente, drained
  • 6 ounces feta cheese, crumbled
  • 1 large yellow pepper, finely diced
  • 1 large red pepper, finely diced
  • 1/2 cup kalamata olives, pitted and quartered
  • 2 scallions, finely sliced
  • 1 tablespoon finely chopped fresh oregano
  • 40 jumbo shrimp, peeled and deveined
  • Olive oil
  • Salt and freshly ground pepper

Instruction:

  1. Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
  2. Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
  3. Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.

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