Grilled Shrimp With Dandelion Greens And Ginger
Nutrition
Calories: 852.22 kcalCarbohydrates: 33.74 gProtein: 41.9 gFat: 65 gSaturated Fat: 9.28 gCholesterol: 221.13 mgSodium: 601.3 mgFiber: 15.37 gVitamin A: 286.91725 IUCalcium: 546.95 mgIron: 15.38 mg
Ingredients
- 2 lbs dandelion greens you may substitute arugula
- 1 large red onion
- 1/2 red bell pepper seeded
- 4 scallions
- 1 lb 16/20-count medium-size shrimp
- Salt to taste
- 1/2 cup olive oil
- 1 tbsp sesame oil
- 1/4 cup rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp minced ginger
- 1 tbsp sugar
- 3 to 6 dashes of Tabasco sauce
- 4 tbsp sesame seeds toasted in a single layer in a 350°F oven for 25 minutes, for garnish
- pepper to taste
Instructions
- Separate, wash, and dry the dandelion greens and put them into a large bowl. Slice the onion, pepper, and scallions very thinly and add them to the greens.
- Peel and devein the shrimp, thread them on skewers, and season them with salt and pepper to taste.
- Grill the skewers over a medium fire until the shrimp are completely opaque, about 3 to 4 minutes per side.
- Meanwhile, whisk the oils, vinegar, soy sauce, ginger, sugar, and Tabasco sauce together in a bowl until homogenous.
- Add the shrimp to the greens, pour the dressing on, and toss well. Garnish with the toasted sesame seeds.