Warm grilled apple and Argentinean shrimp salad
15 mL (1 tablespoon) olive oil
2 Gala apples, peeled and cut into quarters
Freshly ground salt and pepper
1 lb (450 g) 20/40 Argentinean shrimp, raw and peeled
15 mL (1 tablespoon) smoked paprika
1 L (4 cups) mesclun
½ red onion, minced
125 mL (½ cup) pecans
Croutons
Dressing:
30 mL (2 tablespoons) apple juice
45 mL (3 tablespoons) olive oil
15 mL (1 tablespoon) maple syrup
5 mL (1 teaspoon) Dijon mustard
Freshly ground salt and pepper
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Preheat the BBQ to 400ºF.
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In a bowl, mix together all ingredients for the vinaigrette and set aside.
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Brush the apples with olive oil, add salt and pepper. Grill on the BBQ for 2 minutes on each side. Remove from heat.
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Coat the shrimp with smoked paprika and pepper. Grill on the BBQ for 2 minutes on each side and set aside.
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Divide mesclun garnished with apples and shrimp onto four plates. Add red onions, pecans and croutons.
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Add vinaigrette to taste.
