Shrimp is one of my very favorite proteins; it cooks up super fast and works well with almost any flavor profile- sweet, sour, spicy, in broths, in cream, with cheese, doused in bread crumbs…. It’s a great protein to choose for a weeknight but it can also be the star of the show for impressive weekend dinner or parties.
For this recipe, I wanted to feature in season produce alongside shrimp. I have an abundance of zucchini, summer squash, and tomatoes growing in my garden, and decided to incorporate them in this salad, alongside sweet corn on the cob.
Like most incredibly hip, trendy youths, I have a spiralizer. As kitchen gadgets go, I find it very useful, particularly when I am awash in squash. It turns my squash into wide ribbons or so-called “zoodles”. For this recipe, I opted for the “zoodle” shape, mostly because I like to say “zoodle.”
Combine shrimp, zoodles, hard-boiled egg, bacon, arugula, corn, tomato and a yummy vinaigrette, and you are in business. Enjoy!
1/4 cup olive oil
1 tablespoon white vinegar
the juice of half a lemon
1 tablespoon honey
2 teaspoons fresh chopped thyme
2 cups of arugula
1/2 pound grilled shrimp
2 ears of corn, boiled or grilled; cut the kernels off
1 garden fresh or heirloom tomato, sliced thickly
1 small zucchini and 1 small summer squashed, spiralized or thinly sliced
2 hardboiled eggs, cut into slices
3 slices of bacon, crumbled
In a large bowl, whisk together the vinegar, lemon juice, honey, salt, pepper and thyme. Slowly drizzle in the oil while whisking to emulsify. Set aside.
To grill the shrimp: salt and pepper them. Skewer with soaked wooden or dry metal skewers. Grill of each side over medium high until pink.
Grill the corn with the husks on or boil in lightly salted water for about 10 to 15 minutes. Remove the husks and slice the kernels of carefully with a knife.
Toss together the arugula, corn, “zoodles” and bacon and plate. Carefully arrange the tomatoes, hardboiled egg slices, and grilled shrimp. Drizzle over the dressing and enjoy!