Grilled Shrimp With Golden Beets Salad

Tuesday, June 7, 2011

Grilled Shrimp With Golden Beets Salad

Posted in All, All Recipes, Appetizers, Grilling · By Katherine

This is one of the recipes we had at our barbecue for Memorial Day weekend. This is beyond simple and full of flavors. The golden beets salad refreshes your palate. They simply compliment each other.

I used really jumbo shrimp. They are just delicious.

I cleaned and deveined them with the help of a pairing knife. I left the tail on, if you want, you can take it off.

I left it on more for the appeal of it than anything else.

This is the key flavor for those shrimp, Mole, a paste made with Ancho peppers.

In a mixing bowl, combine the shrimp and marinate. Season it according to your taste with salt.

Thinly slice a white onion then wash it with cold water. Soak it in cold water for 3 to 5 minutes to eliminate their strong taste, then drain them.

Golden beets are beautiful. They look like a piece of the sun.

With the help of a big grater, grate the gold beets and…

Immediately combine it with the sliced onions. Add the lemon juice. The lemon juice will prevent the golden beets from oxidizing.

Season the salad with salt to taste.

Heat up the grill and coat it with some vegetable oil. Love the indoor grill!

Grill the shrimp on both sides until they become pink {About 2 to 4 minutes on each side}.

You can garnish the beets with parsley.

Serve immediately! Enjoy every bit of it.

Bon Appétit!

Grilled Shrimp With Golden Beets Salad

Difficulty: Easy Yield: 5 Small Servings

Ingredients

For The Shrimp

2 lbs. Jumbo Shrimp {Cleaned and Deveined}
2 Tablespoons Extra Virgin Olive Oil Plus Extra For The Grill
1 ½ Teaspoons Spanish Paprika
1 Tablespoon Minced Garlic
1 Teaspoon Mole Paste
Kosher Salt To Taste

For The Beets Salad

1 Medium White Onion
2 lbs. Golden Beets {Peeled}
Juice of 2 Lemons
Kosher Salt To Taste
Fresh Parsley Leaves For Garnish

Procedure

For The Shrimp

In a mixing bowl, combine all the ingredients and season with kosher salt to taste.

Heat up the grill and coat it with some vegetable oil. Grill the shrimp on both sides until they become pink {About 2 to 4 minutes on each side}.

For The Beets Salad

Thinly slice the white onion then wash it with cold water. Soak the onions in cold water for 3 to 5 minutes to eliminate the strong taste, then drain them. Grate the golden beets and immediately combine it with the sliced onions. Coat the salad the lemon juice. The lemon juice will prevent the golden beets from oxidizing. Season with kosher salt.