Ingredients
- 1 pound shrimp, shelled and de-veined
MARINADE:
- 1/2 juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
DRESSING:
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh dill, de-stemmed and chopped
- 2 tbsp red wine vinegar
- 1/2 juice of 1 lemon
- 1/4 tsp salt
SALAD:
- 2 Tomatoes, sliced into salad wedges
- 1 avocado, sliced
- 1 red pepper, sliced into long strips
- 1 yellow pepper, sliced into long strips
- 1/4 small red onion, sliced in half and then thin rounds
Method
- Add the marinade to the shrimp in a bowl or Ziploc bag. Stir or shake well and let the shrimp marinate for at least half an hour (up to 2 hours) in the refrigerator.
- Prepare the salad dressing by adding the dressing ingredients to a jar and shaking.
- Prepare the salad in a colorful salad bowl.
- Grill the shrimp on a medium hot grill. Cook on both sides to desired taste (I usually grill a few minutes on each side). Try not to flip the shrimp too many times.
- Top the salad with grilled shrimp and pour on dressing. Serve immediately.