Spiral Zucchini with Grilled Shrimp Salad and Creamy Herb Vinaigrette

Spiral Zucchini with Grilled Shrimp Salad and Creamy Herb Vinaigrette image

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

  • STEP 1

    For the vinaigrette, whisk together sour cream, vinegar, oil, basil, parsley, garlic, salt and pepper. Set aside.

  • STEP 2

    For the salad, using a spiralizer, turn zucchini into long strands, trimming with clean kitchen shears, if needed.

  • STEP 3

    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 untilshrimp turn pink, start to curl and are just cooked through.

  • STEP 4

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

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