Sometimes a PB&J just gets, well, boring. Especially on weekends, when I’m home, it’s nice to make something for lunch that’s tasty, but still quick.
This is yet another Martha Stewart recipe. It’s not something I would have though of on my own – cucumbers and artichokes with grilled shrimp? – but it was pretty tasty.
The great thing about shrimp is it’s so quick to cook. Just a few minutes on the George Foreman grill. Add a pile of vegetables and you’ve got a great, summery lunch.
Recipe: Grilled shrimp with cucumber salad
Adapted from marthastewart.com
- 1/2 cucumber, peeled, quartered lengthwise, and thinly sliced
- 1/2 small red onion, minced
- 1 jalapeno chile pepper, ribs and seeds removed, minced
- 1 can artichoke hearts, quartered
- 1/4 cup orange juice
- 2 tablespoons red wine vinegar
- Coarse salt and ground pepper
- 1 pound medium shrimp, peeled and deveined (tails removed)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon dried oregano
- 4 teaspoons olive oil
- In a large bowl, mix together the cucumber, red onion, jalapeno, artichoke hearts, orange juice and red wine vinegar. Season with salt and pepper and set aside.
- Put shrimp in a bowl and sprinkle cumin, coriander and oregano on top. Toss well to coat. Season with salt and pepper.
- Heat up George Foreman or other grill. Add shrimp and cook until opaque throughout, about four minutes.
- Spoon shrimp on top of salad and serve.
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