My most recent summer salad creation was inspired by my favorite dish at Queenstown, San Diego. If you live in the area and haven’t visited this fine establishment, you are seriously missing out!
The food is amazing, service is delightful and drinks are delicious! To say that I’m a regular here would be an understatement 😉
While I’ve grown fond of a number of dishes on their menu, this salad is my go to for weekend afternoons when I’m craving something light and refreshing, yet still filling.
I created my own version of the salad on Friday with a little extra shrimp I had lying around after creating a new recipe for my upcoming cookbook, Buffalo Style!
The result was a light and refreshing salad that was packed with flavor!
- Lemon Pepper Grilled Shrimp
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic (crushed)
- 1 tsp black pepper
- 8 shrimp (peeled & deveined)
- Mango Arugula Salad
- 2 cups arugula
- 1/4 cup mango (diced)
- 1/4 cup papaya (diced)
- 1 avocado (diced)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh mint
Prepare the marinade for the shrimp by combining the olive oil, lemon juice, garlic and black pepper.
Next, add the shrimp to the marinade.
Place in the refrigerator for 15 minutes then fire up the grill to medium heat. Grill the shrimp for 3-4 minutes per side, then prepare the salad by adding the arugula, mango, papaya and avocado to a large bowl.
Next, squeeze the tbsp of lemon juice and olive oil over the salad. Add the shrimp and toss well. Top with the fresh mint.
♣ Vegetarian Option: Omit the shrimp to make this salad vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.