Monday, July 21, 2014

Grub It Up: Citrus Bacon Shrimp + Grilled Stone Fruit Salad

Yes, mom did post a stone fruit and grilled shrimp salad last year. But this new one is somehow an entirely different taste and is PHENOMENAL. Kane wasn't having any part of it, but I'm big on trying new things. It is a must make. Seriously. It has so, so much flavor. Yet it really simple to make. Score.

In addition to the shrimp, mom has been grilling up a storm this summer. Almost every single night this past week, in fact. So before I get to the shrimp, here's our paleo/primal friendly menu from last week.

Monday -- Grilled Moroccan Chicken (I subbed ras el hanout for the other spices) + Butternut Squash Apple Hash

Tuesday -- The Perfect Paleo Burger (without avocado mousse and parsnip fries, still delish!) + grilled veggie kabobs

Wednesday -- leftovers

Thursday -- Citrus Bacon Shrimp + Grilled Stone Fruit Salad

Friday -- dinner out for mom + dad; TJs for us

Saturday -- dinner out for all at Custom Fuel Pizza -- not paleo, but mom did get a fairly good gluten free crust.

Sunday -- Italian Baked Eggs (no bread) + Salad

Citrus Bacon Shrimp + Grilled Stone Fruit Salad
(shrimp recipe slightly adapted from Paleo Newbie)

Shrimp + Bacon Skewers
- 2 lbs large shrimp
- 16 strips of bacon
- 1/2 cup olive oil
- juice of 2 limes
- 2 tsp salt 
- 2 cloves of garlic, minced 

1. Peel and de-vein shrimp. Mix olive oil - garlic in a plastic bag, add cleaned shrimp, and allow to marinade for about 30 minutes in the refrigerator. 

2. Pre-heat oven to 400-degrees F. Place bacon on a foil-lined cookie sheet and cook for about 8 minutes -- just till partially cooked. Let cool for a few minutes and then cut each strip of bacon into thirds. 

3. When shrimp is finished marinating, thread shrimp and bacon onto skewers -- mom did a two shrimps, 1 piece bacon pattern.

4. Grill skewers for about 3 minutes each side. Let cool slightly before placing on salad.

Grilled Apricots 
- Half and de-pit desired number of fruit -- mom used 6. Brush all sides with olive oil. Grill 1-2 minutes each side.

- 1 lb spinach
- large handful of mini heirloom tomatoes, each halved
- 1 avocado, chopped
- 1/2 red onion, diced finely
- 1/3 cup pecans
- 2-3 tbsp honey chèvre
- balsamic vinegar + olive oil to drizzle

1. Mix all salad ingredients in a large bowl. 

2. Place a serving of salad on plate, top with a few grilled apricots and two skewers of shrimp. 

3. Drizzle with balsamic vinegar and olive oil. 

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