Grilled Garlic Shrimp & Radish Salad

Grilled Garlic Shrimp & Radish Salad

Makes 4 servings

Ingredients

  •  12 shrimp (16/20 count),
    peeled and deveined 
  • 1 1/2 teaspoons minced ginger
  • 1 1/2 teaspoons minced garlic
  • Zest of 1 lime
  • Juice of 1 lime
  • 1/3 cup chopped cilantro
  • 1 tablespoon vegetable oil

Vinaigrette

  •  3 tablespoons white miso paste
  • 1/3 cup mirin or dry white wine
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce 
  • 1/2 teaspoon kosher salt,
    plus more as needed
  • 3 tablespoons lime juice 
  • 1 tablespoon sesame seeds

Salad

  • 3/4 cup julienned daikon radish
  • 3/4 cup julienned French radish
  • 1/2 cup julienned carrots
  • 1/2 cup thinly sliced bell pepper
  • 1/4 cup minced cilantro stem
  • 1 cup chopped cilantro leaves
  • 8 ounces soba noodles, cooked and rinsed under cold water
  • 1 Thai chili, thinly sliced (optional)

Directions

  1. Soak 4 wooden skewers in water for 30 minutes.
  2. In a small bowl, toss the shrimp with the ginger, garlic, lime zest, juice, cilantro, and oil. Thread 4 shrimp onto each skewer and refrigerate until needed, at least 1 hour.
  3. To make the vinaigrette, place the miso in a small bowl. Add the mirin and whisk to break up the miso. Add the sesame oil, fish sauce (if using), salt, lime juice, and sesame seeds.
  4. For the salad, in a separate bowl, combine the radishes, carrots, pepper, cilantro, noodles, and chile. Add the vinaigrette (reserve about 1 tablespoon in a separate bowl) and toss until coated.
  5. Preheat the grill to medium high heat.
  6. Grill the shrimp skewers until the shrimp are cooked through and browned, about 3 minutes per side. Brush with the reserved vinaigrette and serve immediately over the salad.

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