- 1-2 Lb. of Raw Shrimp, tail on (amounts will vary depending on how many shrimp per salad)
- 1 Lemon
- Salt and Pepper
- Arugula (can add romaine as well, if desired)
- Boiled Egg
- Grape Tomatoes
- Avocado (cut into chunks)
- White Sharp Cheese, any kind (I used Beehive Seahive cheese)
- Lemon White Balsamic Vinegar
- Extra Virgin Olive Oil
Thaw shrimp in refrigerator overnight, or run under cold water in a colander until thawed.
Zest and juice lemon into a bowl large enough to marinate shrimp.
Mince garlic cloves (4-6) and add to the lemon juice.
Put thawed shrimp in with lemon juice and toss. Add salt and pepper to flavor shrimp. Drizzle with extra virgin olive oil. Toss again.
Heat Blackstone griddle to a medium heat and then turn to low.
Pour mixture onto Blackstone and spread shrimp evenly on the griddle. Add extra salt and pepper if desired. The shrimp cook quickly, so watch them. As they start to turn pink, turn them over. It might only take 1 minute or so on each side. After they are done cooking, remove and cover with a piece of aluminum foil to stay warm while you assemble the salads.
Assemble salads by layering with the Arugula on the bottom (add some Romaine lettuce or other lighter lettuce if straight Arugula is too peppery for you)
Add grape tomatoes, cut in half. Add boiled egg if desired and some ribbons of a white sharp cheddar cheese. I used Beehive Seahive cheese (local to Utah), but Parmesan would be good too! Add avocado chunks.
Top with cooked shrimp and drizzle with the lemon balsamic vinegar and some extra virgin olive oil. Enjoy!!