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Grilled Shrimp Salad With Lemongrass Vinaigrette

Balsamic Entrée Salad/Pasta Salad,Seafood Shellfish
  • 1 cup Mixed field greens
  • 1 cup Red swiss chard
  • 2 tbsp Scallions, white and light green parts, sliced thin
  • 2 tbsp Cucumber, halved, seeded and thinly sliced
  • 1/4 cup Carrot, julienned
  • 1 tbsp Cilantro, chopped
  • 6 each Cherry tomatoes, halved
  • 2 oz Ken's Lemongrass Vinaigrette
  • 1 tbsp Cashews
  • 5 each 16/20 ct. shrimp, grilled
  • Lemongrass Vinaigrette
  • 2 cups Ken's White Balsamic Vinaigrette
  • 2 tbsp Lemongrass stir-in paste
  • 1/8 tsp Cayenne pepper
  • 1.  Prepare Lemongrass Vinaigrette in a small bowl by mixing together Ken's White Balsamic Vinaigrette, lemongrass paste and cayenne pepper. Season shrimp with salt and pepper and grill over medium high heat.
  • 2.  Place greens, chard, scallions, cucumber, carrot, cilantro and tomatoes in bowl.
  • 3.  Add Lemongrass Vinaigrette and toss.
  • 4.  Place onto serving plate and top with grilled shrimp.
  • 5.  Garnish with cashews.

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