Black wild rice and grilled shrimp make an elegant salad for lunch or dinner.
Course
lunch, Main Course
Cuisine
BBQ, salad, seafood
Keyword
grilled, salad, shrimp, wild rice
Servings2
Ingredients
1cupWild Oregon Rice
1bunch arugula
1small head romaine or other leaf rice
1pintmushroomsbaby bella
1cupcherry tomatoes
1yellow squash or zucchini
3green onions
Salt and pepperto taste
Olive oil
For the shrimp
1lbspeeled and deveined shrimp
Juice of half a lemon
Salt
Olive oil
For dressing
Juice of one lemon
1-2tbsagave
2tbsrice vinegar
1tspsalt
Black pepper to taste
Instructions
Dressing
Whisk together all the ingredients for the dressing. Adjust salt and acid to taste. Set the dressing aside. The dressing can be made in advance.
For the salad
In a rice cooker or on the stovetop cook your wild rice per the directions. I used a beautiful black rice from Oregon. When the rice is done, add salt and a generous drizzle of olive oil.
Add the squash to the pan, cook 1-2 minutes more. Mixing all the veggies together. At this point, you can add black pepper or any other dry spices you like. A drizzle of olive oil or pat of butter will increase the richness, or a splash of white wine can be nice too. Remove the veggies from the heat.
For the Shrimp
While your grill heats, lightly marinate the shrimp in the lemon, salt, and olive oil. Please don't leave them in the marinated long, or the acid will pickle them.
When your grill is hot, put them on over high heat. Depending on the size of the shrimp, they will only take a minute or two per side to cook. Flip when they start to turn pink and curl up.
Remove from heat when cooked through.
Assemble salad
Wash and dry your greens. Mix with the rice. I prefer to let the rice cool to close to room temperature before mixing it with the greens, but if you like to wilt your them, you can add the rice while hot. Drizzle most of the dressing over the rice and greens. Toss as needed.
Arrange the grilled veggies and shrimp over the salad. Any leftover dressing can be served on the side or poured over the shrimp.