Best Bbq Ranch Shrimp Salad Recipes

GRILLED BBQ SHRIMP WITH CITRUS CORN SALAD

Grilled BBQ Shrimp with Citrus Corn Salad image

Marinated shrimp grilled in foil packets with barbeque sauce are served with a colorful and refreshing citrus corn salad.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 1h15m

Yield 5

Number Of Ingredients 17

Ingredients

10 each large or jumbo raw shrimp, peeled and deveined (tails left on)
¼ cup finely chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground black pepper, or more to taste
1 teaspoon sea salt, or more to taste
3 tablespoons barbeque sauce, or more as desired
1 sheet Reynolds Wrap® Heavy Duty Aluminum Foil
1 (16 ounce) package frozen corn
½ cup chopped fresh cilantro
1 cup thinly sliced celery
½ cup diced red bell pepper
¼ cup diced red onion
1 cup halved grape tomatoes
4 tablespoons lime juice, or more to taste
1 teaspoon apple cider vinegar, or more to taste
1 teaspoon sea salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Steps:

Set grill to medium heat.
Clean and remove shell from shrimp (leaving tail on).
In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).
Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet.
Place packet on grill and allow to cook 6 to 8 minutes.
Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes.
Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.

Nutrition Facts : Calories 152.1 calories, Carbohydrate 28.2 g, Cholesterol 64 mg, Fat 1.3 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 912.5 mg, Sugar 7.2 g

GRILLED SHRIMP WITH "RANCHOVY" SALAD

Grilled Shrimp with

Provided by Michael Symon : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup buttermilk
Juice of 1 lemon
2 cloves garlic, minced
6 anchovies, minced
2 tablespoons finely chopped dill
1 tablespoon finely chopped flat-leaf parsley
1 scallion, cut in half lengthwise and finely chopped
Kosher salt and freshly ground black pepper
4 thick slices rustic bread
Olive oil, for drizzling
1 pound large shrimp, peeled and cleaned
2 romaine hearts, split in half lengthwise then sliced
Wedge of Parmesan, for serving

Steps:

Preheat a grill or grill pan over medium-high heat.
In a medium mixing bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, garlic, anchovies, herbs and scallions. Season with salt and pepper and set aside.
Drizzle the bread slices with olive oil and season with salt and pepper. Grill until charred on both sides, about 45 seconds per side. Remove to a cutting board and cut into large croutons. Set aside.
Season the shrimp with salt and pepper and drizzle with olive oil. Grill until charred on both sides and cooked through, about 2 minutes per side.
In the meantime, add the romaine to a large mixing bowl. Drizzle with some of the dressing. Grate in some Parmesan, to taste, add the grilled bread croutons and toss.
Pour onto a platter and grate more Parmesan over the top. Crack fresh pepper over the top and add the grilled shrimp. Serve.