Warm Shrimp, Roast Pepper and Cucumber Salad
Preparation time: 15 min
Cooking time: 15 min
Servings: 4
Cooking time: 15 min
Servings: 4
- 454 g (1 lb) large shrimp, peeled, with tails
- 45 ml (3 tablespoons) olive oil
- 1 clove garlic, chopped
- 3 red bell peppers, halved and cored
- 1 yellow bell pepper, halved and cored
- 4 Lebanese cucumbers, sliced into ribbons with a peeler
- 500 ml (2 cups) cherry tomatoes, halved
- 30 ml (2 tablespoons) chopped flat-leaf parsley
- Salt and pepper
- 30 ml (2 tablespoons) lemon juice
- 30 ml (2 tablespoons) olive oil
- Grated zest of 1 lemon
Salad
Dressing
Preparation
1.
Preheat the grill, setting the burners to medium.
Salad
1.
In a bowl, combine the shrimp, oil and garlic. Refrigerate.
2.
Place the bell peppers on the grill, skin side down. Brush with oil and grill until the skins are black, 8 to 10 minutes. Place the peppers in a sealed container. Let cool. Slide off the skins and cut the peppers into strips. Set aside.
Dressing
1.
In a bowl, whisk together all the ingredients.
2.
In a large bowl, toss the peppers, cucumbers, tomatoes, parsley and dressing. Season with salt and pepper. Set aside.
3.
In a grill wok or perforated grilling pan, grill the shrimp until cooked through, 2 or 3 minutes per side depending on size. Season with salt and pepper.
4.
Divide the salad among 4 plates. Top with shrimp.
