Preparation time
15 minutes
Ready in
21 minutes
Cooking Time:
Makes
4 servings
Ingredients
- 1/2 cup (125 mL) Ontario Strawberries
- 2 tbsp (25 mL) mayonnaise
- 1 tbsp (15 mL) each red wine vinegar and vegetable oil
- 1-1/2 tbsp (22 mL) granulated sugar
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) slivered almonds
- 1 tsp (5 mL) granulated sugar
- 8 cups (2 L) Ontario Leaf Lettuce (red or green)
- 3 oz (90 g) Ontario Chèvre Cheese, crumbled
- 16 large firm Ontario Strawberries
- 12 medium to large raw shrimp (8 oz/250 g), peeled and deveined
- 2 tbsp (25 mL) balsamic vinegar
- 1 tbsp (15 mL) vegetable oil
Instructions
In small food processor or with immersion blender, purée strawberries, mayonnaise, vinegar, oil, sugar and salt. (Can be covered and refrigerated for 1 day.) Set aside.
In small skillet, toast almonds over medium-high heat until golden. Sprinkle with sugar; heat until sugar dissolves and caramelizes and coats almonds. Let cool.
Place lettuce in 4 individual bowls; top with chèvre cheese. Set aside.
Alternately thread 4 strawberries and 3 shrimp onto each of 4 metal or soaked wooden skewers. Combine vinegar with oil; brush all over skewers. Place on greased grill over high heat; close lid and grill, turning once, until shrimp are pink, about 4 minutes.
To serve, drizzle strawberry vinaigrette over lettuce and cheese. Top with skewer; sprinkle with caramelized almonds.
Nutritional Information
1 Serving
- Protein: 20 grams
- Fat: 27 grams
- Carbohydrate: 18 grams
- Calories: 385
- High Source Of Fibre