Southwest Shrimp And Grits Salad
- 2 cups water
- 1/4 teaspoon salt
- 1/2 teaspoon garlic pepper spicy
- 1 jalapeno fresh, seeded and diced
- 1/2 cup smoked cheddar double, shredded
- 2 teaspoons white balsamic vinegar Jalapeno Lime
- 2 teaspoons agave nectar
- 1 tablespoon olive oil Chipotle
- 1/4 teaspoon smoked paprika sweet
- smoked sea salt for seasoning
- salad greens
- To make the Grits: Add 2 cups of water to a small saucepan
- Season with 1/4 tsp. salt
- Bring to a boil
- Slowly add the grits
- Cook over low heat till done, about 20 minutes (stirring often)
- Remove from heat and add cheese, garlic pepper and diced jalapenos
- Mix well, and set aside to cool slightly
- Take a sheet of plastic wrap, and scoop grits onto it
- Roll into a log and tie the ends of the plastic wrap into a knot
- Place in the fridge overnight (or for at least 4 hours) to chill
- For the Dressing: Combine the olive oil, Jalapeno Lime White Balsamic Vinegar and agave nectar
- Mix well and set aside till ready to use
- For the Shrimp: Clean shrimp and pat dry
- Combine the Chipotle Olive Oil and smoked paprika in a bowl
- Brush over shrimp
- Marinate shrimp in the fridge for 30 minutes
- Preheat grill to medium heat
- Get your salad greens ready
- Remove grits from the fridge, take off plastic wrap and slice into 1 inch thick discs
- Grill shrimp and grits in a well oiled grill basket, turning 1/2 way through
- Shrimp (depending on the size) are about 2 minutes per side
- Grits about 3 minutes per side
- To Assemble: Arrange some greens on a plate
- Drizzle some dressing over greens
- Add the grits, and drizzle with more dressing
- Season with smoked sea salt
- Add the shrimp
- Garnish
- ENJOY!!
water, salt, garlic pepper, jalapeno fresh, cheddar, white balsamic vinegar, nectar, olive oil, paprika, salt, salad greens
Taken from www.yummly.com/recipe/Southwest-Shrimp-and-Grits-Salad-1733426 (may not work)