Best Summer Garden Salad With Chili Garlic Shrimp Recipes

SUMMER GARDEN SALAD

Summer Garden Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh dill
1 teaspoon garlic powder
1 teaspoon white vinegar
Kosher salt and freshly ground black pepper
1 head green leaf lettuce, chopped
3 heirloom tomatoes, cut into wedges
4 mini cucumbers, cut into wedges
1 orange bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks

Steps:

For the dressing: Combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, vinegar and a pinch of salt and pepper in a bowl. Stir to combine. Taste and adjust the seasoning as needed. Transfer to a ramekin.
For the salad: Place the ramekin in the center of a platter. Arrange the lettuce around the dressing. Layer the tomatoes, cucumbers and bell peppers on top of the lettuce and serve.

SHRIMP GARDEN SALAD

Shrimp Garden Salad image

This is my version of a simple garden salad which I changed by adding a small tin of shrimp.

Provided by bluebayou

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

1 head romaine lettuce- rinsed, dried and chopped
2 bunches radishes, sliced
1 bunch green onions, chopped
1 cucumber, cleaned and chopped
3 tomatoes, chopped
3 stalks celery, chopped
1 (4.5 ounce) can small shrimp, drained

Steps:

In a large bowl, combine the Romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing and serve.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 10.3 g, Cholesterol 36.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 7.8 g, SaturatedFat 0.2 g, Sodium 77.2 mg, Sugar 4.8 g

GRILLED SHRIMP WITH CHILE AND GARLIC

Grilled Shrimp With Chile and Garlic image

Shrimp are a treat and should be handled as such - and this recipe guarantees grilled shrimp that are reliably juicy, charred and seasoned. First, try this trick from J. Kenji López-Alt for plump meat with a browned crust: Stir a little baking soda into mayonnaise, and season it with salt, garlic and chile, which will intensify in the mayonnaise's fat. Coat the shrimp in the mayonnaise mixture and refrigerate for up to 30 minutes, then grill mostly on one side to avoid overcooking. Eat over grains, lettuces, lemon pasta or noodle salad; in tortillas or pita; or popped right into your mouth. As far as seasonings go, start with chile and garlic, then switch up subsequent batches with lemon zest, Old Bay, ginger and more.

Provided by Ali Slagle

Categories easy, quick, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

6 garlic cloves
1/2 to 1 fresh hot chile, such as jalapeño or Fresno (depending on the chile's kick and your heat tolerance)
1/4 cup mayonnaise
1 1/2 teaspoons kosher salt (such as Diamond Crystal)
Heaping 1/4 teaspoon baking soda
1 1/2 pounds large shrimp, peeled and deveined, tails on, patted dry

Steps:

Prepare a charcoal or gas grill for high heat. (If you don't have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.