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Grilled Vegetable Salad with Lime Chicken and Shrimp Recipe

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This recipe for Grilled Vegetable Salad with Lime Chicken and Shrimp, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Thomas Family
Added: Wednesday, April 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Marinade:
2-3 limes
small red onion sliced
cup cilantro


10 asparagus
3 zucchinis
1 cup grilled corn
1 small red onion
4 green onions, grilled
1 avocado chopped to bite size pieces
2 chicken breast halves
24 medium shrimp
1 T. thyme, chopped
2 T. basil, chopped
cup Italian parsley, chopped
cup extra parsley and 2 green onions for garnish
1 cup Mesculin mix greens

Salad Dressing:
2 T. Balsamic vinegar
1 T. fresh lemon juice
4 garlic cloves, chopped finely
cup extra virgin olive oil
T. freshly ground pepper
T. salt

Directions:
Directions:
Marinate shrimp and chicken with marinade ingredients above for 2-3 hours minimum.

To grill vegetables, use a stovetop grill pan sprayed with olive oil cooking spray. Brush all vegetables with a little bit of olive oil prior to grilling, and salt & pepper to taste. Cut zucchini into long in. strips and grill on both sides until grill marks appear and zucchini is slightly soft. Grill corn until grill marks appear and corn is slightly soft. Grill asparagus and green onions until slightly soft. Cut red onion into in. rounds and grill until soft. Cut all vegetables into bite size pieces and mix together with the herbs. Let rest.

After allowing shrimp & chicken to marinade, take out and discard marinade. Using a grill or stovetop grill pan, grill chicken &shrimp on both sides until done (chicken about 4-5 mins/side and shrimp only 1-2 mins/side). Cut both into bite size pieces. Add to vegetable mixture and then add dressing and the cup of Mesculin Greens and serve on individual plates, garnish with finely chopped parsley and green onions, mixed together (about 2 green onions and cup parsley.) Serves 4 to 6.

 

 

 

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