Grilled Shrimp & Warm Potato Salad
Prep Time
Serves
Cooking Mode
1 pkg Red Potato Grillers or 1 bag (680 g) mini red potatoes, quartered
1 medium zucchini, cut into 1/4-in.(0.5 cm) thick diagonal slices
1 pkg (1 lb/500 g) Sensations Freshwater Shrimp 8/12 count
1 tbsp olive oil
2 tsp Old Bay Seasoning
Lemon Parsley Vinaigrette:
¼ cup olive oil
2 tbsp lemon juice
2 tsp grainy mustard
½ tsp salt
¼ tsp pepper
2 tbsp chopped fresh parsley
1 pkg Red Potato Grillers or 1 bag (680 g) mini red potatoes, quartered
1 medium zucchini, cut into 1/4-in.(0.5 cm) thick diagonal slices
1 pkg (1 lb/500 g) Sensations Freshwater Shrimp 8/12 count
1 tbsp olive oil
2 tsp Old Bay Seasoning
Lemon Parsley Vinaigrette:
¼ cup olive oil
2 tbsp lemon juice
2 tsp grainy mustard
½ tsp salt
¼ tsp pepper
2 tbsp chopped fresh parsley
Directions
1Preheat barbecue to medium-high heat. Remove plastic lid from potato griller container. Pour in 1 1/2 cups (375 mL) cold water. Cover with foil and seal edges. Place on barbecue and cook 25 to 30 min., until fork tender. (If using bagged mini potatoes, quarter potatoes. Place in 3-cup (750 mL) foil container and follow instructions above.)
2While potatoes cook, make Lemon Parsley Vinaigrette by whisking together olive oil, lemon juice, mustard, salt and pepper. Stir in parsley. Set aside.
3Remove potatoes from barbecue and carefully remove foil. Drain any remaining water. Keep grill heated.
4Toss potatoes with 2 tbsp (30 mL) of vinaigrette (reserve the rest). Cover and keep potatoes warm.
5Toss shrimp with the 1 tbsp olive oil and Old Bay Seasoning. Grill shrimp 2 to 3 min. per side until pink and just cooked through. Grill zucchini for 2 min. per side, or until tender-crisp and grill-marked.
6Combine potatoes, shrimp and zucchini in large bowl. Toss with reserved vinaigrette.
Disclaimer
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Personal Note
Personal Note
