BBQ-Glazed Shrimp Skewers
with Lacinato Kale, Corn & Apple Salad
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
What do you put in the summeriest salad around? Kernels of fresh grilled corn, obviously, paired with rustic lacinato kale and sweet chunks of apple. How do you paleo it up? With skewers of sizzled shrimp slathered in tangy BBQ sauce.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 1 Bunch of lacinato kale
- 57g Diced apples
- 2 Ears of corn
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 30ml Organic BBQ sauce (no added sugar)
- 6 Bamboo skewers
- 8g Ancho Pepper & Whisky spices (salt, paprika, whisky flavour, ancho pepper, dextrose, onion, chili powder, garlic, yeast extract, black pepper, canola oil, cellulose fiber, Cayenne pepper, citric acid, mustard, cumin)
Contains: Mustard • Shrimp
You will need:
Basting brush
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
28 g
Saturated Fat
4 g
Sodium
1400 mg
Total Carb
68 g
Sugars
28 g
Protein
46 g
Fibre
10 g
Preparation
Grill the corn
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Place the skewers in a shallow bowl; cover with water.
- Drizzle the corn with oil and season with S&P.
- Add to the BBQ (or pan) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown.
- Transfer to a cutting board and let cool. Cut the corn kernels off the cobs.
Mise en place
- Remove the kale leaves from the stems; thinly slice the leaves.
- In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
Prepare & grill the shrimp skewers
- Pat the shrimp dry (remove the shells from the tails if desired); rub with a drizzle of oil, the spices and S&P.
- Drain the skewers and thread each one with the shrimp, leaving 1-inch free on the bottom.
- Add the shrimp skewers* to the BBQ (or pan) and grill, occasionally brushing with the BBQ sauce, 1 to 2 min. per side, until opaque and cooked through.
Make the salad
- To the bowl of kale, add the corn, apples and vinaigrette; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the shrimp skewers. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
