Grilled Shrimp and Ciabatta
with Lemon Aioli and Arugula-Spinach Salad- Shrimp
- Mustard
- Egg
- Wheat
- Barley
- Milk
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Crustaceans
- Fish
- Gluten
- Mustard
- Walnuts
- Oats
- Rye
- Triticale
Ingredients: Shrimp • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Baby tomatoes • Lemon • Arugula and spinach mix (arugula, spinach) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Garlic.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
6 g
Montreal Spice Blend
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Garlic, cloves
1 unit(s)
Lemon
2 unit(s)
Ciabatta Roll
(Contains: Sesame, Soy, Walnuts, Oats, Rye, Triticale, May contain traces of allergens, Wheat, Barley)
56 g
Arugula and Spinach Mix
113 g
Baby Tomatoes
Not included in your delivery
0.13 tsp
Salt*
3 tbsp
Oil*
0.38 tsp
Sugar*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. Preheat the grill over medium-high (approx. 500°F). Wash and dry all produce.
- Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
- Peel, then mince or grate garlic.
- Zest, then juice lemon.
- Halve tomatoes.
- Halve ciabatta.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- To a small bowl, add mayo, lemon zest, 1/8 tsp (1/4 tsp) sugar, 1/4 tsp (1/2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic. (TIP: Add less garlic, depending on what you like best!) Season with salt and pepper, then stir to combine. (NOTE: This is your lemon aioli.)
- To a large bowl, add 2 tsp (4 tsp) lemon juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine. (NOTE: This is your vinaigrette.)
- In another small bowl, combine 1 tbsp (2 tbsp) softened butter and 1/4 tsp (1/2 tsp) garlic. (TIP: Add less garlic, depending on what you like best!)
- On an unlined baking sheet, arrange ciabatta, cut-side up. Drizzle 1 tbsp (2 tbsp) oil over top, then season with salt and pepper.
- To a medium bowl, add shrimp, remaining garlic, Montreal Spice Blend and 1 tbsp (2 tbsp) oil, then toss to coat.
- To one side of the grill, add ciabatta, cut-side down. Grill for 3-4 min, until golden and grill-marked. Flip, then grill for 1-2 min, until warmed through.
- Meanwhile, arrange a sheet of foil on the other side of the grill. (NOTE: Don't overcrowd the foil. For 4 servings, use 2 sheets.)
- Add shrimp to the foil. Grill for 2-3 min per side, flipping once, until shrimp just turn pink and are cooked through.**
- Return ciabatta and shrimp to the baking sheet.
- To the bowl with vinaigrette, add arugula and spinach mix and tomatoes, then toss to combine.
- Spread garlic butter over top of cut sides of ciabatta. Cut each half diagonally.
- Divide shrimp, ciabatta and salad between plates.
- Dollop lemon aioli over top of shrimp.
