Grilled Shrimp With Golden Beets Salad

 

This is one of the recipes we had at out 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, add the shrimp and marinate it for 5 minutes with the garlic, spanish paprika, oil and mole. Season it to your taste with salt.

 

Thinly slice a white onion then wash it with cold water. Soak it in 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 and 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 oil. Love the indoor grill!

 

Grill the shrimp on both sides until they become pink {About 3 to 4 minutes on each side}.

 

You can garnish the beets with parsley.

 

Serve immediately! Enjoy every bit of it.

Bon Appétit!