Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled Ruby Red Shrimp Salad

Ingredients

2 1/2 lbs ruby red shrimp, peeled and deveined

1/4 cup no-stick grilling marinade for shrimp

1 tsp kosher salt

1/2 tsp old bay seasoning

1/8 tsp fresh ground black pepper

1 cup Blueplate® Mayonnaise

2 hard-boiled eggs, chopped

1 Tbl capers, rinsed and chopped fine

1/2 tsp Lawry’s season salt

1 Tbl Dijon mustard

1 Tbl sweet pickle relish

1/2 cup minced celery

2 Tbl minced red onion

1 tsp lemon juice

1/8 tsp ground black pepper

1 Tbl Parsley, chopped

1 Tbl Chives, chopped

Instructions

Using a pastry brush, coat the shrimp with the no-stick marinade. Allow shrimp to marinate for 30 minutes. Sprinkle the shrimp with the salt, Old Bay seasoning and pepper.

Place the grill screen over direct high heat and allow it to preheat. Place shrimp on the hot grill screen and cook 6-8 minutes, turning once. Remove the shrimp and allow to cool down completely.

In a mixing bowl, combine the remaining ingredients except for the chives. Roughly chop the chilled shrimp and fold into the mayonnaise mixture.

Cover and store refrigerated until ready to serve. Garnish with the chopped chives before serving.

Yield: 6 servings

Recent Recipes

Italian Cheesecake

If you are a fan of American-style cream cheese cheesecake, this might not be your dessert. Though if you like something lighter and less sweet, this is the dessert for you.

Read more

Beef Tenderloin Sandwiches with Three Signature Spreads

Yield: 24 small sandwiches For the Tenderloin Marinate the Tenderloin In a small bowl, whisk together the Italian dressing and Worcestershire…

Read more

Chocolate Cheesecake

For the Crust: Place the graham crackers and Oreos in a food processor. Pulse until fine crumbs form. Place the…

Read more