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Spiral Zucchini with Grilled Shrimp Salad and Creamy Herb Vinaigrette

servings: 4
Spiral Zucchini with Grilled Shrimp Salad and Creamy Herb Vinaigrette

prep time

15

total time

30

ingredients

16

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Spiral Zucchini with Grilled Shrimp Salad and Creamy Herb Vinaigrette

servings: 4
INGREDIENTS:
ingredients

Creamy Herb Vinaigrette: 

  • 1/3 cup Hood® Sour Cream 
  • 1 Tbsp. white wine vinegar 
  • 1 Tbsp. olive oil 
  • 1/4 cup finely chopped fresh basil  
  • 2 Tbsp. chopped fresh parsley 
  • 1 clove garlic, minced 
  • 1/2 tsp salt 
  • 1/4 tsp pepper 

Salad: 

  • 4 medium zucchini 
  • 1 lb. peeled deveined large shrimp 
  • 2 Tbsp. olive oil 
  • 1 clove garlic, minced 
  • 1/2 tsp each salt and pepper   
  • 1 cup halved cherry tomatoes 
  • 12 fresh basil leaves, thinly sliced 
  • 1/4 cup toasted pine nuts (optional) 

 

 

 

DIRECTIONS:
directions

 Creamy Herb Vinaigrette: Whisk together sour cream, vinegar, oil, basil, parsley, garlic, salt and pepper. Set aside.

Salad: Using a spiralizer, turn zucchini into long strands, trimming with clean kitchen shears, if needed. 

Meanwhile, preheat grill to medium-high heat; grease grate well. Toss together shrimp, oil, garlic, salt and pepper; cook for 1 to 2 to minutes per side or until shrimp turn pink, start to curl and are just cooked through.

Toss zucchini with reserved vinaigrette; arrange in serving dish. Top with shrimp and tomatoes. Garnish with basil, and pine nuts (if using).

TIP: A spiralizer is also known as a spiral slicer or vegetable turning slicer. They are available at many kitchenware stores or can be ordered online. Alternatively, slice 
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