With the arrival of warmer weather, I can’t help but think about shorts, t-shirts and the dreaded “bathing suit” season… now, don’t worry, I’m not jumping into a diet or anything – I’ll still be sharing lots of yummy desserts – but I am trying to add in a few extra salads on the condition that they still be delicious and satisfying… enter my Asian Salad with Grilled Shrimp on Rosemary Skewers! This recipe is really delicious and uses ingredients you can buy right in your grocery store!! YAY! My favorite part though is the shrimp on the Rosemary skewers – it looks so pretty and is actually so simple!
So, before we jump into the recipe, how about we talk quickly about the rosemary? It’s the perfect herb to do this with because the stem is very woody. First you want to remove all the leaves – you can do this easily by grasping the branch in your hand (hold it near the top of the stem) with the end pointing away from you, run your hand “against the grain” of the leaves and they will just pop right off!
Using a pair of kitchen shears, snip the stem at an angle to create a point and you are ready to thread your shrimp!
- 16 shrimp, peeled
- ¼ cup Garlic Stir Fry Oil
- 3 teaspoons Chinese Five Spice Powder
- 1½ teaspoons Seasoning Salt
- 1 teaspoon of Lime juice
- pinch of Cayenne Pepper
- 1 package chopped coleslaw (blend of cabbage & carrots)
- 2 green onions, chopped
- ½ medium cucumber, sliced
- small handful of cilantro, chopped
- 1 package ramen noodles (any flavor, you only use the dry noodles)
- ¼ cup Peanuts, chopped
- ¼ cup sliced Almonds, toasted
- Hoisin Sauce
- Ginger Sesame Salad Dressing
- In a medium bowl, combine Chinese Five Spice Powder, Seasoning Salt and Cayenne with Lime juice and Garlic Stir Fry Oil (if you don't want to use stir fry oil, I recommend using an oil like Canola that is mostly flavorless. Olive Oil is not recommended, it will interfere with the spice flavors).
- Add shrimp to herb and oil mixture and stir to coat. Cover with Saran Wrap and set in refrigerator for at least 15 minutes.
- While shrimp is marinating, combine coleslaw blend, cucumber, green onions and cilantro on a platter.
- Crumble a package of ramen noodles over salad. Top with peanuts and almonds.
- Remove shrimp from refrigerator and thread on to rosemary skewers (see directions for skewers above). Heat grill or grill pan and cook shrimp for roughly 2 minutes per side or until opaque in the center. (Since there is oil in the marinade, you shouldn't need to oil the pan or grill.)
- Place shrimp over salad and drizzle with a bit of Hoisin sauce and your favorite brand of Sesame Ginger dressing. By combining the two you really get a punch of flavor!!
You can also turn this into a wrap by putting all the delicious filling into a flour tortilla! Delicious and portable!!
Here’s a quick peek at the deliciously fresh ingredients in this recipe!
The spices really make this shrimp irresistible!
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