| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound jumbo shrimp, peeled, deveined, tail on
- 1/2 cup olive oil
- 1 tablespoon sliced garlic
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly cracked black pepper
- 3 cups yellow squash, sliced lengthwise, seeds removed with a spoon, cut in half moons
- 1 tablespoon olive oil
- Kosher salt and freshly cracked black pepper
- 3 1/3 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 2 teaspoons minced shallot
- 1/4 teaspoon Dijon mustard
- 5 tablespoons grapeseed oil (or a neutral oil, canola, etc.)
- 1 tablespoon olive oil
- Kosher salt and freshly cracked black pepper
- 1 cup grilled summer corn kernels (removed from the cob)
- 1 cup sugar snap peas, trimmed, blanched and sliced in quarters
- 1/4 cup toasted sunflower seeds
- 1/2 teaspoon Aleppo pepper flakes (if you can’t find Aleppo, use espelette pepper or regular black pepper)
- 2 tablespoons thinly sliced basil (chiffonade)
- 2 tablespoons cilantro leaves
Instructions
- For the grilled shrimp marinade: Toss the shrimp in a large bowl with the olive oil, garlic, oregano, red pepper flakes and sprinkle with salt and pepper. Let marinate in the fridge for an hour.
- Preheat half of a grill to medium-high heat, or around 350 degrees F.
- For the squash: Toss the squash with the olive oil and some salt and pepper and place in a disposable aluminum foil pan. Place the pan over the indirect side of the grill and cook, covered, stirring once, until the squash is just tender, but not browned, 8 to 10 minutes. Set aside to cool.
- Grill the shrimp over direct heat until just cooked through, 2 to 3 minutes per side, flipping once.
- For the lemon vinaigrette: Whisk together the lemon juice, honey, shallots and Dijon in a large bowl. While whisking continuously, slowly drizzle in the grapeseed oil, then the olive oil, until emulsified. Season with salt and pepper.
- To assemble the salad: Toss together the squash, corn, snap peas, sunflower seeds, Aleppo, half of the vinaigrette and season with salt and pepper. Taste and check for seasoning, adding more vinaigrette as desired. The salad can be kept cold until ready to serve. Before serving, gently fold in the basil and cilantro. Then plate with the shrimp arranged on top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 463 |
| Total Fat | 36 g |
| Saturated Fat | 4 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 122 mg |
| Sodium | 558 mg |
| Serving Size | 1 of 6 servings |
| Calories | 463 |
| Total Fat | 36 g |
| Saturated Fat | 4 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 122 mg |
| Sodium | 558 mg |
Reviews
So good. Being a little lazy and needing a quick dish I subbed frozen sugar snap peas, canned corn and bottled basil. I’m sure fresh may be better but this was delicious. Only three of us and we ate the whole dish. If I were serving more I would definitely double the recipe. I will use this dressing on other dishes as it was delightful. Again, so good!
Such a refreshing summer salad
Excellent! I couldn’t find Aleppo pepper in my store so used black pepper, perfectly fine. I will be making this often, especially in the summer. So so good.
I didn’t have honey, so I used a Maple Honey Pecan Butter instead and omitted the sunflower seeds. Also, no sugar snap peas, so I pulled fresh green peppers, shallots, and grape tomatoes out of my garden and put them in. I had to buy the sweet corn, but the shallots and summer squash were from my garden too! OMG! I will definitely make this again. I may go lighter on the coarse pepper, but it is definitely a keeper. I also didn’t add the shrimp today and am using it just as a side dish.
Amazing salad this is my 2nd time making. My family loved the freshness & colors vid all the veggies . And the shrimp tops it off!
This salad is amazing. Have made it with the shrimp as an entree and without as a side salad to grilled pork or beef.
My husband loved it. Definitely going on the rotation
I made this today and it’s truly the best squash salad I have ever had!! It is so light and delicious . I didn’t have the Aleppo so I’ll be interested to see what difference it makes. YUMMY!
I’ve made this recipe the past two summers and it’s one of my favorite things to make on the grill. The combo of veggies, the balance of the vinaigrette and the flavor of the shrimp marinade are outstanding! Takes a bit of prep time but so worth it. It’s light and delicious and you won’t be able to stop eating it!
Okay, so I made this recipe because of the reactions of everyone that ate it on the show. Jeff said it was the best salad he ever had on the show. Well, he was right. This salad is very good! It is a little step intensive, but so worth it. The toasted sunflower seeds are key. I couldn’t find snap peas, but it was still amazing! Easily, one of the best recipes I have ever made in 25 years of cooking.