Best Grilled Shrimp With Arugula Mushroom Salad Recipes

GRILLED SHRIMP, ARUGULA AND WATERMELON SALAD

Grilled Shrimp, Arugula and Watermelon Salad image

Toss a completely refreshing arugula and watermelon salad with cucumber, mint, onion and olive, and top it with spicy grilled shrimp.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons fresh lemon juice
1/3 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
8 cups baby arugula (about 8 ounces)
4 cups cubed watermelon
1 cup sliced seedless cucumber
1/2 cup fresh mint leaves, sliced
1/2 cup pitted Kalamata olives
1/4 cup thinly sliced onion
1 pound large shrimp, peeled and deveined, tails removed
Pinch of crushed red pepper flakes

Steps:

Prepare a grill for medium-high heat.
Whisk together the lemon juice, 1/3 cup of the oil and a pinch each of salt and black pepper in a large bowl. Add the arugula, watermelon, cucumber, mint, olives and onion; set aside without tossing.
Toss the shrimp with the remaining 1 tablespoon oil, the red pepper flakes and a pinch each of salt and black pepper in a medium bowl. Grill until just cooked through, 2 to 3 minutes per side.
Toss the salad until well combined and divide between 4 plates. Top with the grilled shrimp.

GRILLED MUSHROOM SALAD WITH ARUGULA

Grilled Mushroom Salad with Arugula image

Categories Salad Leafy Green Mushroom Onion Side Parmesan Grill/Barbecue Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

1/2 cup Champagne vinegar
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup finely chopped shallots (4 small)
1 cup extra-virgin olive oil
1/2 pound whole fresh portabella mushrooms, stems discarded
1/2 pound fresh shiitake mushrooms, stems discarded
1/2 pound fresh cremini mushrooms, trimmed
3/4 pound fresh chanterelle mushrooms, trimmed
1/2 pound baby arugula, or regular arugula torn into bite-size pieces (16 cups)
2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece)
Special Equipment
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

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