Wild Rice Salad with Grilled Shrimp
A colorful Salad with succulent Grilled Shrimp.
Wild Rice is quite abundant here in Minnesota where I live. We Minnesotans like to incorporate it in many dishes. This Wild Rice dish is one that I like to serve in the warm summer months, when we do a lot of grilling.
When I originally created this recipe I did not include the Parmesan Cheese. A great Salad but needed one more element. I found it, Parmesan Cheese! Once I added it to the Salad, it was the last ingredient that pulled the whole thing together.
WILD RICE SALAD WITH GRILLED SHRIMP
Ingredients:
- 2 Pounds Raw Shrimp 16/20, peeled and deveined
- 6 Cups Wild Rice, cooked
- 1 Cup Grape Tomatoes, halved or quartered
- 2 Lemons, with juice and zest
- 1/4 Cup Fresh Basil Leaves, chiffonade
- 1/2 Cup Red Onion, diced
- 1 Cup Sugar Snap Peas, cut in half or thirds
- 1/4 Cup Olive Oil
- 1 Cup Shredded Parmesan Cheese
- Freshly Ground Black Pepper
Directions:
1. Place the Shrimp in a bowl and add the Juice and Zest from one lemon to the bowl. Give your Pepper Mill a few good turns over the Shrimp. Cover the bowl and refrigerate for 30 minutes.
2. In a large bowl combine the Wild Rice, Tomatoes, Sugar Snap Peas, Basil, Red Onion and the Parmesan Cheese. Set aside.
3. In a small bowl, whisk together the Olive Oil and Juice and Zest from one Lemon. This will be our dressing. Pour the Dressing over the Wild Rice mixture and stir. Cover and refrigerate Salad while you grill the Shrimp.
4. Drain the Shrimp and pop them on the grill. I use one of these grill toppers so that the Shrimp won’t fall thru. I grill on medium/high heat and watch the Shrimp closely. They will cook fast. Turn them once during the grilling process. You want them to turn pink and have a nice white meat on the inside.
5. Remove the Wild Rice Salad from the refrigerator and fold in the Shrimp and you are ready to serve.
Recipe by: Hot Dish Homemaker
