Grilled Prawns on Rosemary Skewers with Spinach Salad

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98% would recommend
3.0
150 recipe ratings
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Shrimp Lunch Dinner Easy Between 350 and 650 Main meal Moderate Seafood

Serves

4

Prep Time

N/A

Total Time

N/A

Nutritional Facts

Amount per serving (4 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

1 cup plus 1 tbsp pure balsamic vinegar, divided

1 cup rice vinegar

1 clove garlic, minced

¼ cup basil, chopped

½ tsp red pepper flakes

4 tbsp extra virgin olive oil

sea salt and black pepper, to taste

16oz prawns or shrimp, peeled and deveined

8 10-inch sprigs fresh rosemary

4 cups baby spinach

1 orange pepper, chopped

1 yellow pepper, chopped

1 cup cherry or grape tomatoes, halved

1 shallot, minced

Instructions

1. In a small saucepan, heat 1 cup vinegar on medium. Bring to a gentle simmer and cook until syrupy and reduced by about three-quarters. Remove from heat and set aside.

2. Meanwhile, prepare marinade: in a medium bowl, whisk shallot, garlic, basil, red pepper flakes and 1 cup rice vinegar until well blended. Slowly whisk in oil until blended. Season with sea salt and black pepper. Remove 6 tbsp marinade, transfer to a small bowl and set aside; add prawns to remaining marinade and toss to coat.

3. Heat an outdoor grill on medium-high. Pinch rosemary springs on-quarter of the way up from bottom stem and pull down with your fingers to remove bottom leaves. Carefully thread prawns onto bare ends of rosemary sprigs. Season with salt and black pepper and add to grill. Cook for 2 minutes per side, until just cooked through. Remove from grill and let rest for 1 minute.

4. In a large bowl, toss spinach, orange pepper, yellow pepper and tomatoes with reserved 6 tbsp marinade. Season with salt and black pepper. Serve rosemary prawn skewers over salad. Drizzle reduced pure balsamic vinegar over shrimp.

LEAVE A COMMENT
3.0
150 recipe ratings
WRITE A REVIEW
98% would recommend

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