Delicious Grilled Shrimp Salad For Recovery

By: Manny Aragon

One of the most delicious healthy, healing, and recovery foods I have eaten, nothing refreshes and satisfies like the juicy crunch of a grilled shrimp salad at the end of a hot summer day of training.

In this version, we use all organic ingredients and make our own mayo and aioli sauces- you can use store bought but I prefer to make my own because I don’t eat soybean oil (gmo and an inflammatory fat). I have included the mayo/aioli recipe for the more adventurous of you (or the more persnickety for that matter).

Ingredients (all organic if possible):

1)    lb raw shelled and deveined wild caught shrimp ( I use a fairly large size shrimp for the succulent  bite one gets.

2)    ½ cup mayonnaise (home made or store bought)

3)    2 tablespoons garlic aioli sauce

4)    ½ medium red onion chopped

5)    2 green onions chopped

6)    2 ribs celery chopped

7)    Himalayan Sea Salt, freshly ground pepper

8)    10 oz chopped butter lettuce

 

Grill shrimp until pink- about 10 min depending on your grill. Flip once about 7 min into grilling. Cool and roughly chop the shrimp and combine in a bowl with the mayonnaise, aioli, onions, and celery. Season to taste with salt, and freshly ground pepper.

Mayo:

1)    raw organic egg

2)    ½ cup Extra Light Tasting Olive Oil (organic)

3)    Juice of ½ lemon or lime (about 2-3 teaspoons)

4)    Generous pinch of salt

5)    1 (16 oz) wide mouth mason jar

6)    Immersion blender

Crack open the egg and put in the bottom of the mason jar. Add lemon/lime, olive oil, and salt in that order. Wait about 30 sec. Place immersion blender at the bottom of the mason jar and start to mix- holding the mixer at the bottom until you see the mayo start to form. Keep mixing, only slowly raising the mixer when only the very top layer of oil is unmixed. Mix to creamy completion.

Garlic aioli:

1)    1 Small glass screwtop jar

2)    Dijon or spicy organic mustard

3)    1 clove of garlic (pressed)

4)    Himalayan sea salt.

Spoon about 1/3 of the mayo from above into a bowl. Add about 4 tablespoons of mustard.  Add the pressed garlic (should be pulverized and easy to mix), mix. Salt to taste. Put in jar for storage.

ENJOY!