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From True Grits...Tall Tales and Recipes from the New South," published in cooperation with your Daily Inbox newsletter.

INGREDIENTS FOR THE VINAIGRETTE:

  • 1 tablespoon lemon juice
  • 2 teaspoons lime juice
  • 1/4 teaspoon grated lemon rind
  • 1/4 cup light olive oil
  • Salt and pepper to taste

  • INGREDIENTS FOR THE SALAD:

  • 8 ounces shrimp, peeled, deveined
  • 2 tablespoons (about) olive oil
  • Garlic salt to taste
  • 1/2 head romaine, torn into bite-size pieces
  • 2 large enoki or button mushrooms, sliced
  • 2 medium slices red onion, chopped
  • 1/3 cup grated carrot
  • 1/3 cup torn radicchio or red cabbage 

    TO PREPARE THE VINAIGRETTE:


    Combine the lemon juice, lime juice and lemon rind in a bowl; mix well.  Whisk in the olive oil gradually.  Stir in salt and pepper.

    TO PREPARE THE SALAD:

    Brush the shrimp with the olive oil; sprinkle with garlic salt.

    Grill the shrimp over medium-hot coals or broil until the shrimp turn pink.  Let stand until room temperature.


    Combine the shrimp, romaine, mushrooms, onion, carrot and radicchio in a salad bowl; mix well.  Add the vinaigrette, tossing to coat.

    SERVES: 2

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