We had a shrimp boil on Mother's Day, and I didn't want shrimp for a while, but now I am ready to have it again. This is a shrimp salad which has the zest and juice of an orange instead of the normal lemon, which I think sounds pretty good. If you don't, use lemon.
Roasted Shrimp Salad
2-1/2 pounds (12 to 15 count) shrimp 1 tbsp olive oil Kosher salt and freshly ground black pepper 1 cup mayonnaise 1 tbsp orange zest 2 tbsp freshly squeezed orange juice 1 tbsp white wine vinegar 1/4 cup minced fresh dill 2 tbsp capers, drained 2 tbsp small-diced red onion
Preheat the oven to 400.
Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.
-kwc Grilled chicken is something else I've been craving lately. Here is a basic marinade and some variations for the next time you light the grill. Double or triple the recipe so you have grilled chicken for salads, pasta, pizza or sandwiches.
Grilled Chicken Breasts
1-3/4 pounds boneless, skinless chicken breasts about 3 medium breasts At a minimum, marinate the chicken in a mixture of 3 tablespoons olive oil, 2 to 4 cloves garlic, 1-1/4 teaspoons kosher salt, 1/2 teaspoon ground black pepper, and 2 to 3 tablespoons of your acid of choice (lemon juice, lime juice, red wine or balsamic vinegar, etc.). You also can toss in a few teaspoons of your favorite dried herbs.
Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn't need to be ultra thin—just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
In a large ziptop bag, combine the marinade ingredients, then add the chicken.
Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing.
When ready to grill, preheat the grill to high (475). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
Place the chicken on the grill presentation (smooth) side d own, s haking o ff a ny excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F. I like to remove chicken from the grill around the 155-160 degree F mark and allow it to finish cooking while resting. Do not overcook or your chicken will be dry.
Place the chicken on a plate and let rest for at least 5 minutes (resting is mandatory!). Add any desired toppings or sauces.
Variations on the marinade:
• Lemon Grilled Chicken Breast. Zest 1 additional lemon into your marinade. Finish the grilled chicken with an extra squeeze of lemon juice and additional lemon zest, if desired.
• Italian Grilled Chicken Breast. Season the chicken with Italian seasoning. Serve topped with a handful of grated Mozzarella or Parmesan cheese.
• BBQ Grilled Chicken Breast. Instead of marinating, brine the chicken by sprinkling it with kosher salt. Let sit in the refrigerator for 30 minutes. Brush off the excess salt. Baste the chicken with Barbecue Sauce before and halfway through grilling; it glazes the chicken and caramelizes, giving it lots of flavor. Serve with extra sauce for dipping.
• Buffalo Grilled Chicken Breast. Instead of brushing the chicken with BBQ sauce per the above, brush it with Buffalo sauce. Then use it to top this Buffalo Chicken Pizza.
• Teriyaki Chicken Breast. Create a marinade using 1/4 cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, and 1/4 teaspoon sesame oil. Reserve 1/4 cup of the marinade to brush over the finished grilled chicken.
• Cilantro Lime Chicken Breast. Swap the lemon juice in the marinade with lime juice, then finish with fresh cilantro. Cut the chicken into bite-sized pieces for chicken tacos.
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