Lime Marinated Grilled Shrimp Salad

Now that winter is over and it’s officially spring (for the most part) it’s time to get “beach body ready”!  Even if you’re not trying to lose weight it’s always a good idea to eat a healthy balanced diet and this recipe is perfect.  When I made this dish I wanted something quick and easy to make with as few ingredients as possible and this is what I came up with 🙂

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Ingredients

1 pound shrimp, peeled & deveined
2 tbsp olive oil
2 tbsp lime juice
2 tsp lime zest
1 tsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
salt & pepper to taste
mixed greens
vinaigrette dressing

Directions

In a medium bowl combine shrimp, olive oil, lime juice, lime zest, cumin, oregano, garlic power, salt and pepper.  Toss shrimp so that each piece is evenly covered in marinade.  Cover with plastic wrap and refrigerate for 15 minutes.

Heat grill or grill pan over medium high heat.  Place shrimp on grill and cook about 4 minutes on each side.  Allow shrimp to cool slightly and serve on top of mixed greens tossed with vinaigrette dressing.

 

*An NCJ Original*

 

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Chicken Skewers with Walnut Pesto

 

A few weeks ago I went to an event with my sisters and co-workers.  It was a nice relaxing night with my girls and a glass, or two, of wine…my kind of night!  The only thing that made it better was the delicious food.  Nadia G. from the show “Bitchin’ Kitchen” on the Cooking Channel was there to promote her new cookbook “Cookin’ for Trouble”.

Nadia did a demo of some of her new recipes but the one the impressed me most was her Chicken Skewers with Walnut Pesto.  Such a simple recipe that packs a ton of flavor.  I didn’t want to seem greedy but…whatever these skewers are awesome and you should make them now.

Normally pesto is made with pine nuts  and olive oil but this recipe calls for walnuts and walnut oil.  It gives the pesto a more mellow flavor in my opinion but I think I’ll try a more traditional pesto next time.  Before this event I’d only seen Bitchin Kitchen a few times. I’m more of a Barefoot Contessa on a Saturday morning kind of girl.  But after trying some of the recipes in her new cookbook I am officially a fan of Nadia G.

Ingredients

For Pesto:

2 cups of basil, packed
1/2 cup chopped walnuts
2 cloves of garlic, minced
1/4 cup walnut oil
1/4 cup Parmesan, grated
2 tablespoons of olive oil
Freshly cracked black pepper

For Chicken skewers:

1 1/2 lbs chicken breast, cubed
12 cherry tomatoes
9 pearl onions, cut in half
Sea salt
Garlic powder
Freshly cracked black pepper

Directions

Making the pesto: In the processor, pulse basil, walnuts, garlic, and walnut oil until combined. Add Parmesan and olive oil, and pulse again.  Season with sea salt to taste.

Making the chicken skewers: Soak the wooden skewers in water for 1 hour. Onto each skewer, alternately thread chicken, cherry tomatoes and onions; repeat until skewer is full.

Brush the prepared skewers with olive oil, and season with garlic powder sea salt and cracked black pepper.

Grill for around 5 minutes, turning regularly, until cooked. Slather with walnut pesto.

 ♥ Nina

Recipe adapted from Windy City Live with Nadia G.

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