Shrimp
Pasta Salad BBQ recipe With
its light Asian-inspired dressing, this salad makes a great light summer supper
or a terrific picnic side dish.
1/4 cup orange juice 1/4 cup white
wine vinegar 1 tablespoon honey 2 teaspoons minced garlic 2 teaspoons
black sesame seeds 1 teaspoon minced fresh ginger 1 teaspoon dry mustard
1 teaspoon wasabi powder 2 tablespoons olive oil 1 tablespoon sesame oil
12 ounces capellini or very thin spaghetti, cooked al dente and chilled 24
large raw shrimp, peeled and deveined 1 large red onion, sliced 1/4-inch
thick 2 zucchini, sliced 1/2-inch thick 8 green onions, trimmed
Non-stick cooking spray for spraying vegetables 18 cherry tomatoes, cut in
half Salt to taste 2 tablespoons chopped fresh dill weed In
small bowl, combine orange juice, vinegar, honey, garlic, sesame seeds, ginger,
dry mustard, and wasabi powder. Gradually whisk in olive oil and sesame oil until
well blended. Pour dressing over chilled capellini; toss to coat. Thread
shrimp on six 12-inch skewers. Spray shrimp, red onion slices, zucchini slices,
and green onions with cooking spray. Grill vegetables 5 to 10 minutes or until
crisp-tender, turning once halfway through grilling time. Grill shrimp 4 to 5
minutes or until pink, turning once halfway through grilling time. Remove
skewers and vegetables from grill. Separate red onion into rings; slice green
onions diagonally. Combine pasta, shrimp, red and green onions, zucchini, and
tomatoes. Toss well. Season with salt to taste. Sprinkle with dill weed. Serve
immediately. Makes 6 servings. Note: If using wooden skewers, soak
in water thirty minutes before using so ends wont burn during grilling time.
Thanks to www.weber.com
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