We’ve become obsessed with grilling things lately. Last night we combined several Pinterest recipes into one and came out with an amazing Grilled Pesto Shrimp Salad. And it looks like we have a lot of shrimp meals in our future because I stocked up at the Teeter when I found fresh peeled shrimp is on sale for $5.99 lb!
Using some of the leftover grilled shrimp, I recreated my favorite shrimp wrap {from Leroy Fox} for our lunches today! Matt’s gonna be so surprised when he opens his lunch to find the usual PBJ replaced with this amazing wrap.
Grilled Pesto Shrimp Salad
Ingredients
- 2 ears of sweet corn, shaved off the cob
- 3 strips of bacon, cooked & diced
- 1/2 lb. large shrimp, peeled
- 4 cups chopped Romaine lettuce
- 1 avocado, peeled, pitted and diced
- 1/3 cup grated Parmesan cheese {optional}
- skewers
Buttermilk Pesto Dressing Ingredients
- 1/2 cup buttermilk
- 1/2 cup Greek yogurt {plain}
- 1/4 cup pesto, homemade or store bought
- 1 Tbsp garlic, minced
- 1 Tbsp. lemon juice
- pinch of salt and pepper, to taste
Instructions
- Marinate shrimp in pesto for 20 minutes {or longer}. If using wood skewers, soak for approximately 20 minutes in water.
- Meanwhile make the salad dressing by whisking together all ingredients until blended. Set aside.
- Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado.
- Thread shrimp on skewers and place on hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.
- Top salad with shrimp, drizzle with dressing and serve
