Grilled Shrimp & Warm Potato Salad

  • Prep Time 10 min
  • Total Time 55 min
  • Serves: 4

Ingredients

  • 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 15 mL
  • 2 tsp Old Bay Seasoning 10 mL
  • Lemon Parsley Vinaigrette:
  • ¼ cup olive oil 60 mL
  • 2 tbsp lemon juice 30 mL
  • 2 tsp grainy mustard 10 mL
  • ½ tsp salt 5 mL
  • ¼ tsp pepper 1 mL
  • 2 tbsp chopped fresh parsley 30 mL

Directions

  • Step 1

    Preheat 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.)

  • Step 2

    While potatoes cook, make Lemon Parsley Vinaigrette by whisking together olive oil, lemon juice, mustard, salt and pepper. Stir in parsley. Set aside.

  • Step 3

    Remove potatoes from barbecue and carefully remove foil. Drain any remaining water. Keep grill heated.

  • Step 4

    Toss potatoes with 2 tbsp (30 mL) of vinaigrette (reserve the rest). Cover and keep potatoes warm.

  • Step 5

    Toss 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.

  • Step 6

    Combine potatoes, shrimp and zucchini in large bowl. Toss with reserved vinaigrette.

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Nutrition Facts

  • Nutrition Description Per serving: ¼ of the recipe
  • Calories 380
  • Fat 18 g
  • Saturated Fat 2.5 g
  • Carbs 32 g
  • Sugar 1 g
  • Protein 23 g
  • Cholesterol 175 mg
  • Fibre 2 g
  • Sodium 300 mg