We often do a seafood boil and since we love shrimp, put far more of those little buggers in the pot than we can eat. Consequently, the leftovers have turned into a pretty amazing shrimp salad recipe over the years.
We recently made it for the first time in months since some family members were visiting, and I found my son-in law sneaking it out of the refrigerator more than once. (Yep, it was Nick.)
This contains a little Jalapeno heat and an ingredient everybody says shouldn’t go with seafood, cheese. Everybody is wrong! It adds a great depth of flavor and though we love it as a salad makes for a delicious sandwich on bread and lettuce. (Think lobster or shrimp roll.)
I recently improved this recipe by using my Ninja Woodfire Grill. You can not only grill the asparagus and corn but also get a nice light char on the shrimp. By turning on the woodfire option, you can also kiss the veggies and shrimp with a smokey flavor. I prefer cherrywood for this and trust me …. it’s easy to do on the Ninja and it adds a great depth of flavor.
”ShrimpSalad”
Shrimp Marinade
1/4 Cup Tablespoons Olive Oil
2 Teaspoons Old Bay Seasoning
1 Pound Raw Peeled, Deveined Shrimp, Tails Off
3 Minced Cloves of Garlic
2 Tablespoons Fresh Chopped Parsley
1 Tablespoon Tomato Paste
1 Tablespoon Fresh Chopped Basil
2 Teaspoons Lemon Juice
1/2 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper
Salad Ingredients
1 Pound Rotini Pasta
1 Cup Chopped Asparagus
2 Ears of Corn on the Cob
3/4 Cup Good Mayonnaise
1 1/2 Teaspoons Salt
1 Teaspoon Black Pepper
1 1/2 Tablespoons Worcestershire Sauce
1/2 Cup Roasted Red Peppers
1 Jalapeno Pepper Chopped Fine
2 Tablespoons Minced Garlic
1 Cup Chopped Provolone Cheese
1 Cup Chopped Cherry Tomatoes
1 Cup Chopped Yellow Pepper
1/4 Cup Finely Chopped Red Onion
1/2 Cup Heavy Cream
2 Tablespoons White Sugar
Directions
- Coat both the asparagus and corn with oil.
- Marinate the shrimp for only 20 minutes in 3 minced cloves of garlic, 1/4 cup of olive oil, 2 tablespoons of chopped fresh parsley, 1 tablespoon of tomato paste, 1 tablespoon of chopped fresh basil, 2 teaspoons of lemon juice, 1/2 a teaspoon of sea salt, 1/2 teaspoon of black pepper and two teaspoons of Old Bay.
- Grill corn until just charred (near 12 minutes), the asparagus until slightly charred (near 6 minutes, and the shrimp until just charred (near 4 minutes).
- Remove the charred corn from the cob.
- Chop the asparagus into one inch or less pieces.
- Depending on the size of the shrimp, you may want to chop the cooked shrimp to be 1/2 inch to 1-inch bites.
- Add asparagus, corn and shrimp to a large bowl.
- Chop all other vegetables, herbs and cheese.
- Boil Pasta with a little salt in water, until al dente. Add the pasta only after the water is boiling.
- Add all ingredients to the large bowl.
- Cover and refrigerate the bowl for at least one hour, then serve.