I just love the summer time. There is nothing quite like summer in the south. Sunny weather, fireflies at night, crickets chirping, the smell of fresh cut grass, gardens growing, the list goes on. The best thing about summer time though, is the food!
I love grilling and enjoying a nice dinner outside on a cool summer night. My hubby and I just got a new grill as a wedding gift and it has been too cold to use it much, so I am extremely excited to start cranking out recipes for the grill.
The first recipe I thought would be a great start to the summer is a grilled shrimp salad. It’s light and refreshing, plus I also came up with a great fig dressing that has the perfect sweetness. I hope you are able to enjoy this delicious meal on a cool summer night, just like I am going to!
- 1/2 lb peeled & deveined shrimp
- 1/4 cup lemon juice
- 1/4 teaspoon ground pink himalayan salt
- 1/8 teaspoon ground black pepper
- 1/8 cup crumble goat cheese (I use chevre)
- 1 – 5 once bag mixed greens
- 1/2 cup sliced radishes (approx. 6)
- 1/4 cup sliced red onion
If using frozen shrimp, defrost and pat dry – I prefer fresh shrimp if possible. Soak shrimp in lemon juice for approximately 1 hour. After soaking shrimp, place them all on skewers & sprinkle with salt & pepper. Grill shrimp on medium heat for 1.5 minute on each side.
Pour mixed greens into a large bowl along with sliced red onion, radishes, & crumbled goat cheese. After shrimp is done grilling, assemble shrimp on top of salad. Serve immediately.
- 2 dried figs
- 4 tablespoons filtered water
- 1/4 cup olive oil
- 1 garlic clove
- 1/8 teaspoon ground pink salt
- 1/2 of juice from 1 lemon + 1 tablespoon
Blend figs & 3 tablespoons of water in a high powdered blender until smooth. Then add remaining water & blend again. Add the rest of ingredients to blender & blend until smooth.
If dressing is too thick, add more water as needed, 1 tablespoon at a time until it reaches desired consistency. I blend until consistency is similar to yogurt.