with Lemon Aioli and Arugula-Spinach Salad
Ingredients: Shrimp • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Baby tomatoes • Lemon • Arugula and spinach mix (arugula, spinach) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Garlic.
Allergens
Utensils
Tags
Shrimp
285 g
Montreal Spice Blend
6 g
Mayonnaise
2 tbsp
Garlic, cloves
2 unit(s)
Lemon
1 unit(s)
Ciabatta Roll
2 unit(s)
Arugula and Spinach Mix
56 g
Baby Tomatoes
113 g
Salt
0.125 tsp
Oil
3 tbsp
Sugar
0.375 tsp
Pepper
0.125 tsp
Butter
1 tbsp
- Before starting, lightly oil the grill. Preheat the grill over medium-high (approx. 500°F). Wash and dry all produce.
- Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
- Peel, then mince or grate garlic.
- Zest, then juice lemon.
- Halve tomatoes.
- Halve ciabatta.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- To a small bowl, add mayo, lemon zest, 1/8 tsp (1/4 tsp) sugar, 1/4 tsp (1/2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic. (TIP: Add less garlic, depending on what you like best!) Season with salt and pepper, then stir to combine. (NOTE: This is your lemon aioli.)
- To a large bowl, add 2 tsp (4 tsp) lemon juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine. (NOTE: This is your vinaigrette.)
- In another small bowl, combine 1 tbsp (2 tbsp) softened butter and 1/4 tsp (1/2 tsp) garlic. (TIP: Add less garlic, depending on what you like best!)
- On an unlined baking sheet, arrange ciabatta, cut-side up. Drizzle 1 tbsp (2 tbsp) oil over top, then season with salt and pepper.
- To a medium bowl, add shrimp, remaining garlic, Montreal Spice Blend and 1 tbsp (2 tbsp) oil, then toss to coat.
- To one side of the grill, add ciabatta, cut-side down. Grill for 3-4 min, until golden and grill-marked. Flip, then grill for 1-2 min, until warmed through.
- Meanwhile, arrange a sheet of foil on the other side of the grill. (NOTE: Don't overcrowd the foil. For 4 servings, use 2 sheets.)
- Add shrimp to the foil. Grill for 2-3 min per side, flipping once, until shrimp just turn pink and are cooked through.**
- Return ciabatta and shrimp to the baking sheet.
- To the bowl with vinaigrette, add arugula and spinach mix and tomatoes, then toss to combine.
- Spread garlic butter over top of cut sides of ciabatta. Cut each half diagonally.
- Divide shrimp, ciabatta and salad between plates.
- Dollop lemon aioli over top of shrimp.
680
kcal
Calories
41
g
Fat
9
g
Saturated Fat
51
g
Carbohydrate
3
g
Sugar
5
g
Dietary Fiber
29
g
Protein
210
mg
Cholesterol
1760
mg
Sodium
0.4
g
Trans Fat
550
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
with Roasted Sweet Potato Wedges and BBQ Mayo
