Kale Salad with Grilled Shrimp

Kale, Brussel Sprout & Sugar Snap Pea Salad with Grilled Shrimp

INGREDIENTS

Shrimp Marinade

• 1 1/2 lb large shrimp

• 1/4 cup water

• 1/4 cup rice wine vinegar

• 2 tablespoons ginger, minced

• 1 1/2 teaspoons crushed red pepper

• 1/4 cup soy sauce

• 2 tablespoons sugar

• 1 tablespoon sesame oil

• 1 tablespoon corn starch, mixed with 2 tablespoons of water

Dressing

• 3/4 cup canola oil

• 1/2 cup ginger, peeled & chopped

• 1/4 cup white miso paste

• 1/2 cup rice vinegar

• 2 lemons, juiced & zested

• 1/4 cup sugar

• Salt

• Pepper

Salad

• 6-8 dried apricots

• 2 teaspoons sugar

• 1 large bunch of kale, sliced in a chiffonade (very thin)

• 10 large brussel sprouts, shredded

• 2 cups snap peas, steamed & sliced

• 4-6 oz crumbled goat cheese

• 1/4 cup toasted almonds, chopped

• 4 large beets, peeled & sliced thin

• 1 teaspoon olive oil

• 1 teaspoon salt

RECIPE

Grilled Shrimp

1. In a sauce pan, stir all ingredients, except corn starch, until sugar is dissolved.

2. Bring to a boil & stir in corn starch. Boil for 1 minute until sauce starts to thicken.

3. Remove from heat & cool completely.

4. Marinate shrimp for 5 minutes & grill.

Salad & Dressing

1. Combine all dressing ingredients in a blender or food processor. Blend until smooth & creamy. Season with salt & pepper.

2. In a small sauce pan over medium heat, combine sugar with water & add dried apricots. Poach for 2-3 minutes until they plump up.

3. Slice apricots thin once they're cool enough to handle.

4. Preheat oven to 450˚.

5. Pour olive oil on sliced beets with a teaspoon of salt. Place beets on a parchment-lined tray. Bake beets until they start to brown and crisp (about 25-30 minutes).

6. Combine kale, brussel sprouts & snap peas in a large bowl. Add sliced beets & goat cheese, leaving some for the top to garnish.

7. Dress the salad & serve with the grilled shrimp.