Highliner
Crunchy Buffalo Shrimp + Grilled Cauliflower-Apple Salad
Use this shrimp with a little extra kick to turn your next salad into a protein packed complete meal. Tender, yet crispy lightly grilled cauliflower and slightly sweet apples and carrots compliment the subtle kick of this Buffalo Style Shrimp. When available, utilize beautiful multi colored cauliflower to increase eye appeal for an instagrammable meal you can feel good about eating.
Serves: 4
Serves: 4Prep time: 6-8 Mins
Prep time: 6-8 MinsCook time: 12-14 Mins
Cook time: 12-14 Mins
Ingredients
Preparation
Crunchy Buffalo Shrimp + Grilled Cauliflower-Apple Salad
- Oven Crunch® Shrimp Buffalo Style
- 1 head Cauliflower, sliced into 20mm thick steaks
- 1 tablespoon Olive Oil
- 2 cups Fresh Greens or Mixed Lettuces
- 2 each Honeycrisp Apples, core removed and sliced into thin half moons
- 1 cup Shredded Carrots
- ¼ cup Sliced Almonds, lightly toasted
Honey-Buttermilk Dressing
- ¼ cup Buttermilk
- ¼ cup Mayonnaise
- 2 tablespoons White Wine Vinegar
- 2 tablespoons Honey
- 2 tablespoons Chives, minced
- Preheat your oven to 220°C and your gas grill or griddle style pan to a medium setting.
- Prepare the Oven Crunch Shrimp in the preheated oven according to the package instructions.
- To cook the cauliflower gently brush each cauliflower “steak” with the reserved olive oil. If desired, season each “steak” with salt and pepper to taste. Place the cauliflower steaks on the preheated grill and cook for 5-6 minutes per side. The cauliflower should be slightly tender and charred all over.
- While the shrimp and cauliflower cook prepare the Honey-Buttermilk Dressing by placing all five ingredients into a small bowl and whisking gently to fully incorporate. Reserve under refrigeration.
- Remove the fully cooked cauliflower from the grill and allow to cool slightly before breaking into bite sized pieces.
- To assemble the salads artfully arrange the grilled cauliflower, apples, mixed greens and shredded carrots across one half of each of four plates. Serve approximately 7-9 pieces of fully cooked shrimp on the other half of the plate. Garnish each plate with toasted almonds and serve the dressing on the side for drizzling and dipping the shrimp.
