~ Hibachi Shrimp Salad RecipeHibachi Shrimp Salad with a Barbeque Guava Glaze
This is an easy Pupu to assemble and fun to serve for a cocktail party. Everyone has a favorite barbeque sauce in their pantry, don’t hesitate to use it for this recipe.
Makes 4 Servings
1 cup barbeque Sauce, bottled
½ cup guava jam
4 tablespoons Teriyaki Sauce
1 pound jumbo shrimp, peeled and deveined (16-20 size)
5 cups mixed local greens, lolla rossa, red oak, mizuna and tai soi- washed and well dried
society garlic flowers for garnish
Macadamia Nut Vinaigrette, see recipe below
Combine the barbeque sauce, guava jam and teriyaki sauce in a medium bowl. Whisk to combine. Add shrimp and marinate in the barbeque, guava sauce overnight or 4 hours.
Remove shrimp from the marinade and light the grill. When hot, sear the shrimp on all sides for about 5-6 minutes total depending on the hotness of the grill. Do not over -cook or the shrimp will be rubbery.
Combine all of the salad ingredients including the society garlic flowers in a large salad bowl. Lightly toss with enough vinaigrette to coat the leaves. Divide the greens among four salad plates and top with the grilled shrimp.
Macadamia Nut Vinaigrette
¼ cup lemon juice
2 tablespoons shallot, minced
1 tablespoon Rice vinegar, seasoned
1 teaspoon salt
freshly black pepper to taste
1 tablespoon parsley, minced
2 cups or less Macadamia nut oil, or any flavored oil
Whisk all the ingredients together, except for the oil. Slowly whisk in the Macadamia nut oil until well combined. Adjust the seasoning as needed.
This is an easy Pupu to assemble and fun to serve for a cocktail party. Everyone has a favorite barbeque sauce in their pantry, don’t hesitate to use it for this recipe.
Makes 4 Servings
1 cup barbeque Sauce, bottled
½ cup guava jam
4 tablespoons Teriyaki Sauce
1 pound jumbo shrimp, peeled and deveined (16-20 size)
5 cups mixed local greens, lolla rossa, red oak, mizuna and tai soi- washed and well dried
society garlic flowers for garnish
Macadamia Nut Vinaigrette, see recipe below
Combine the barbeque sauce, guava jam and teriyaki sauce in a medium bowl. Whisk to combine. Add shrimp and marinate in the barbeque, guava sauce overnight or 4 hours.
Remove shrimp from the marinade and light the grill. When hot, sear the shrimp on all sides for about 5-6 minutes total depending on the hotness of the grill. Do not over -cook or the shrimp will be rubbery.
Combine all of the salad ingredients including the society garlic flowers in a large salad bowl. Lightly toss with enough vinaigrette to coat the leaves. Divide the greens among four salad plates and top with the grilled shrimp.
Macadamia Nut Vinaigrette
¼ cup lemon juice
2 tablespoons shallot, minced
1 tablespoon Rice vinegar, seasoned
1 teaspoon salt
freshly black pepper to taste
1 tablespoon parsley, minced
2 cups or less Macadamia nut oil, or any flavored oil
Whisk all the ingredients together, except for the oil. Slowly whisk in the Macadamia nut oil until well combined. Adjust the seasoning as needed.
Very nice presentation, wished we had access to so many edible flowers here.
ReplyDeleteYum!This looks so delicious.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!
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