Grilled Lemony Green Bean Salad with Shrimp
Freshly grilled green beans and shrimp tossed together in a quick and easy tahini lemon dressing.
Preheat grill to high.
- In a medium bowl, combine green beans, 1 tablespoon oil, ½ teaspoon salt, ¼ teaspoon pepper, half the lemon zest and 2 tablespoons lemon juice. Toss until evenly coated. Grill for 5 minutes, turning occasionally, until evenly browned. Transfer to a large bowl, add red pepper and onion. Reserve.
- In a medium bowl, combine shrimp, remaining 1 tablespoon oil, remaining lemon juice, lemon zest, salt and pepper. Toss until evenly coated. Grill shrimp approximately 2 minutes per side or until the internal temperature reaches 145°. Remove from grill and add to bowl with vegetables. Reserve.
- For the dressing: In a food processor or blender, combine all ingredients and blend on high until smooth, about 2 minutes.
- Add ½ cup of dressing to the vegetables and shrimp. Toss until evenly coated. Serve immediately or refrigerate and serve chilled.
TIP: Remaining dressing can be refrigerated for 3 weeks and used for salad dressing or marinade.
Recipe Courtesy of Chef Linsey, ALDI Test Kitchen