By Kim Beavers
Visit DiChicko’s on Washington Road to find the home of Peri-Peri sauce, also used in the recipe below. According to Heather, the owner, the South African sauce that her husband introduced to her on their first date was something she decided needed to be shared with the American world. After years of experimenting, Heather believes they have created the finest of Peri-Peri sauces, available in Augusta only at DiChickos. Check out their juice bar and smoothie selection while you are there.
Lemon Herb Peri-Peri Shrimp Salad
Recipe courtesy of Kim Beavers
Summer and salad go together. Main chopped salads are light, refreshing and filling, the perfect solution to summer eating.
- 16 ounces of shrimp
- ½ cup DiChickO’s® Lemon Herb Peri-Peri
- 4 Long Skewers
- 8 cups chopped Romaine Lettuce
- 1 cup cherry tomatoes, chopped
- 1 cup canned corn
- 1 ½ cups black beans
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 1 tablespoon DiChickO’s® Lemon Herb Peri-Peri
- ¼ cup extra-virgin olive oil
- ¼ cup Pepitas
Combine the marinade ingredients and marinate the shrimp for 1-4 hours in the refrigerator. Remove shrimp from the marinade and discard marinade. Grill the shrimp on medium-high for 1 ½ to 2 minutes per side. The easiest way I have found to grill shrimp is to use a grill basket or put the shrimp on skewers.
Alternatively, you can sauté the shrimp. Spray a non-stick skillet with vegetable oil cooking spray, add (1 teaspoon) oil and place over medium heat. Once hot add the shrimp and cook for 2 minutes on each side or until just done (shrimp will turn pink with a slight curl).
Combine vinegar, honey, peri-peri in a mason jar with a lid and shake it up, then add oil and shake up again.
Build the salad by dividing the lettuce among 4 plates or bowls and then layering tomatoes, corn and black beans on top of the lettuce. Sprinkle with pepitas and drizzle with dressing. Lastly place skewered shrimp on top and enjoy!
Yield: 4 Servings (serving size: 1 salad + 1 skewer)
Nutrition Breakdown: Calories 420, Fat 21g (3g saturated fat), Cholesterol 145mg, Sodium 850mg, Carbohydrate 28g, Fiber 8g, Protein 24g.
Diabetes Plate Plan: 1 Vegetable, 1 ½ Starch, 3 Very Lean Meats, 3 Healthy Fats
Photo courtesy of Kim Beavers