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Arugula Salad, Grilled Shrimp and Melon https://www.metro.ca/userfiles/image/recipes/salade-roquette-crevettes-grillees-melon-4388.jpg PT10M PT02M PT12M
Preheat the barbecue to medium heat.In a bowl, mix the shrimp with the oil, garlic, salt and pepper. Set aside.In another bowl, mix the mango, melon, onions and pepper. Add the dressing and coriander and mix. Set aside.Grill the shrimp about 1 minute each side. Place leaves of arugula (roquette) in 4 bowls and garnish with the mixture of fruit and vegetables.Top off with the shrimp and serve.
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24 raw, deveined shrimp, thawed 1 Tbsp. (15 mL) olive oil 1 garlic clove, chopped salt and ground pepper to taste 1 mango, peeled and cut in strips 1 1/2 cups (375 mL) honeydew melons, peeled and cut in julienne 3 green onion, minced 0.500 red pepper, cut in strips 1/3 cup (80 mL) mango and lime dressing 1 Tbsp. (15 mL) fresh coriander, chopped 6 cups (1 1/2 L) fresh leaves Arugula (roquette)
Arugula Salad, Grilled Shrimp and Melon

Arugula Salad, Grilled Shrimp and Melon

Rate this recipe
2 Votes
  • Lactose-free
4
servings
0:10
Preparation
0:02
COOKING
0:12
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 24
    raw, deveined shrimp, thawed
    You might like:

    Flyer Deal  (1)
    FRESH ONTARIO RAINBOW TROUT OR TILAPIA FILLETS

    FRESH ONTARIO RAINBOW TROUT OR TILAPIA FILLETS

    $9.99 /lb

    FAMILY PACK, MIN 900 g, 2.21/100 g


  • 1 Tbsp.
    (15 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1
    garlic clove, chopped

  • salt and ground pepper to taste
  • 1
    mango, peeled and cut in strips
  • 1 1/2 cups
    (375 mL)
    honeydew melons, peeled and cut in julienne
  • 3
    green onion, minced
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 0.500
    red pepper, cut in strips
  • 1/3 cup
    (80 mL)
    mango and lime dressing
  • 1 Tbsp.
    (15 mL)
    fresh coriander, chopped
  • 6 cups
    (1 1/2 L)
    fresh leaves Arugula (roquette)
Imprimer ma sélection

Preparation

Preheat the barbecue to medium heat.

In a bowl, mix the shrimp with the oil, garlic, salt and pepper. Set aside.

In another bowl, mix the mango, melon, onions and pepper. Add the dressing and coriander and mix. Set aside.

Grill the shrimp about 1 minute each side. Place leaves of arugula (roquette) in 4 bowls and garnish with the mixture of fruit and vegetables.

Top off with the shrimp and serve.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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