The hot days of summer call for light eating, such as this delicious main course that combines Ontario strawberries, lettuce, grilled shrimp and chèvre cheese. Throw a multigrain baguette wrapped in foil onto the grill and you’ll have a great satisfying meal.

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Servings: 4

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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