Salad with Turmeric Grilled Shrimp
This is the best way to use leftovers of grilled shrimp. You can also make this turmeric grilled shrimp the night before, save just a few shrimp and a bit of marinade, and then grill it on the spot for ultimate freshness while still keeping it easy.
Ingredients
- 4 ounces watermelon, sliced, (about 5 medium slices)
- 1 cup blanched sugar snap peas, , halved (see directions below on how to blanch)
- 1/4 pound leftover turmeric lime grilled shrimp
- 2 ounces feta
Lime Turmeric Creamy Dressing
- 2 tablespoons leftover turmeric marinade, , see recipe here
- 1/2 tablespoon olive oil
Instructions
Blanch the snap peas
- Heat a small pot of salted boiling water. Once boiling, add in snap peas and let boil until vibrant green. They should bend a bit, but still be snappy. This usually takes about 2 minutes.
- Place snap peas in a colander and immediately run under the coldest possible water you can until they are cold. (You can also place them in an ice bath, which is more technical, but I find this method works fine and saves me from some extra cleaning)
Make the Dressing
- Take leftover turmeric marinade (not used, but reserved) and combine with olive oil to thin out slightly. Taste and season as needed. You can also add a fresh squeeze of lime if needed.
Assemble
- Add everything to a large bowl or plate and serve.
Optional: Toasted Baguette
- If you have some leftover baguette and marinade, you can rub the marinade on a slice and then broil for 1 minute, until slightly charred.
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