Honey Dijon Grilled Shrimp with Spicy Apple and Kale Salad

Perfectly grilled sweet shrimp with a side of crunchy and spicy salad and a sweet and tart dressing...this is my entry to the Saucy Mama's food bloggers' recipe contest. 

The Honey Dijon Dressing and the Balsamic Vinaigrette are the 2 of my favorite sauces out of the 6 sauces in the bloggers' kit. The sweet honey dijon and the tart balsamic vinegrette sparked my inspiration right away to compose a dish flavor that perfectly marries the sweet profile of the honey dijon dressing and the sour profile of the balsamic vinaigrette. 

This grilled shrimp with spicy apple and kale salad dish showcases the wonderful flavors of Saucy Mama's Honey Dijon Dressing and Balsamic Vinaigrette. The natural sweetness of the shrimp is enhanced by the honey dijon dressing that's infused with fresh garlic. The cloves, coriander and cumin and maple syrup gives the balsamic vinaigrette an additional layer of unforgettable sweet earthy flavor that balances the spiciness from the red fresno. And the crunch from the refreshing gala apples gives the dish a perfect texture contrast. 

 

Servings: about 4
(but feel free to grill up more shrimp than you need! there's never too many shrimps!)

Prep time: 1 hour                  Cook time: 30 mins (including plating)

Ingredients for Honey Dijon Grilled Shrimp (Serves about 4):
1. ~ 2 lb medium/large shrimp (20-25 count), peeled and veins removed
2. 1 cup Saucy Mama's Honey Dijon dressing
3. 5 cloves fresh garlic, minced
4. Handful of bamboo skewers
5. Grapeseed oil 

Ingredients for Spicy Apple and Kale Salad (Serves about 4):
1. 2 gala apples, julienned
2. 1 tablespoon lemon juice
3. 2 cups lacinato kale, chiffonade
4. 1 red fresno chilli, roasted and peeled, diced
5. Salt and pepper to taste
6. Handful of micro greens for garnish

Ingredients for Sweet Balsamic Sauce for Salad:
1. 1 cup Saucy Mama's Balsamic Vinaigrette
2. 3 whole cloves
3. 1/2 teaspoon whole coriander seeds
4. 1/2 teaspoon whole cumin seeds
5. 2 tablespoons maple syrup
6. 2 teaspoons honey

Method:
1. Make the balsamic sauce first. In a small pot, over low heat, slowly reduce the balsamic vinaigrette with the whole spices, maple syrup and honey until about 3/4 of the original volume
2. Strain sauce over a fine sieve to remove the whole spices
3. Whisk the sauce to form a nice emulsion and let sit to thicken
4. Next mince garlic and add to honey dijon dressing and set aside for the garlic to infuse into the dressing
5. Julienne apples and add lemon juice to it to prevent it from turning brown. Chiffonade kale and steam in a steamer for about 5 minutes until soften. Let cool before adding it to the apples
6. Heat grill pan and brush with grapeseed oil. Grill red fresno chilli until skin bubbles. Let cool, then peel skin and small dice and add to apples and kale. Mix well and set aside
7.  Skewer shrimp and brush one side with honey dijon dressing and place dressed side on grill pan Brush the other side with dressing and grill each side for about 2 minutes each
8. Remove shrimp from grill pan and plate with apple and kale salad and sweet balsamic sauce

Try this today for your summer day grilling party!