Grilled Veggies & Shrimp
Pairs Well With
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.