Grilled Veggies & Shrimp

Pairs Well With

Serves 4


2 tablespoons reduced sodium soy sauce

3 tablespoons fresh lemon juice

1 tablespoon rice wine vinegar

1 teaspoon grated fresh ginger

½ teaspoon granulated garlic

1 teaspoon Sriracha, or other hot sauce

2 teaspoons sesame oil

1 tablespoon neutral oil, like grapeseed oil

1 pound large shrimp, deveined and shelled

2 red bell peppers

3 small Japanese eggplants, stem end removed, halved lengthwise

3 large carrots, peeled and sliced in half lengthwise

1/2 pound large white mushrooms, cleaned and stems removed

1/2 head of purple cabbage cut into 3 wedges, core intact to hold the wedges together

4 green onions

1 pint large grape tomatoes

—Vegetable or grapeseed oil, for misting

½ cup roughly chopped cilantro

2 tablespoons toasted sesame seeds (or other seed/nut)

—Lemon wedges, for garnish


In a small bowl, whisk together soy sauce, lemon juice, garlic, vinegar, ginger, Sriracha, and sesame oil. Whisk in the grapeseed oil slowly, creating a thin emulsion.

Spoon 2 tablespoons of the dressing onto the shrimp, toss to coat and reserve the rest. Heat the grill on high. Spray the vegetables with vegetable oil using a mister, coating on all sides, and season lightly with salt and pepper. Grill peppers and eggplant until tender (10-15 minutes), carrots, mushrooms, and cabbage for 5-10 minutes, green onions, tomatoes and shrimp about 5 minutes.

Times may vary depending on the grill — vegetables should have some char, but still be relatively firm.

Remove the grilled items and chop the vegetables into larger bite-s ized pieces (remove seeds of bell pepper). Toss the salad with dressing and cilantro. Serve topped with shrimp and sesame seeds.

Note: Salad can also be served deconstructed - — instead of chopping, lay the vegetables out decoratively on a platter and top with shrimp and dressing.