Grilled Shrimp Rolls
with Creamy Apple Salad
Cooking time
25 minutes
Servings
4
Calories
590 /serving
Fancy a little sea breeze as the sun goes down? Enjoy this perfect end-of-summer family meal outside, where foil-grilled shrimp get plump and juicy on the barbecue. With a creamy lemon-scallion dressing, they tumble into warm buns next to a sweetly crisp salad.
We will send you:
- 570g Shrimp (BAP-certified)
- 2 Scallions
- 1 Head of curly leaf lettuce
- 1 Apple
- 1 Lemon
- 120ml Mayonnaise
- 4 Artisan hamburger buns
- 10g Zingy Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, canola oil, oregano, parsley, chives, Cayenne pepper)
Contains: Barley • Eggs • Shrimp • Wheat
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
31 g
Saturated Fat
4 g
Sodium
1740 mg
Total Carb
51 g
Sugars
8 g
Protein
29 g
Fibre
5 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Juice the lemon.
- Reserving 4 of the largest outer leaves, halve the lettuce leaves crosswise and chop the rest.
- Thinly slice the scallions crosswise.
- Quarter, core and thinly slice the apple; toss with a splash of the lemon juice to prevent browning.
Grill the shrimp & buns
- Pat the shrimp* dry and remove the shells from the tails; rub with the spices and a drizzle of oil.
- Add to a foil-lined section of the BBQ (or pan) and grill, 1 to 2 min. per side, until opaque and cooked through.
- Add the buns, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until warmed through.
Make the dressing & salad
- Meanwhile, in a medium bowl, whisk the mayo, scallions, remaining lemon juice and S&P.
- In a large bowl, combine the chopped lettuce, apple, ¾ of the dressing and S&P.
Finish & serve
- To the bowl of remaining dressing, add the shrimp (chop beforehand if desired); toss well.
- Divide the bun bottoms between your plates.
- Top each bun bottom with the lettuce leaves, shrimp, a spoonful of the salad and a bun top.
- Serve the remaining salad on the side. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
