Burrata Snap Pea Salad with Grilled Honey Shrimp
A spring salad to bring out the most basic b*tch in all of us. Creamy burrata layered with fresh watercress, snap peas, radish and herbs, topped with sticky griled shrimp and drizzled with a meyer lemon dressing. See how it’s made here.
Serves 4, Total Time: 40 minutes
Ingredients
2 meyer lemons, zested and juiced (if you can’t find meyer lemons, just use small lemons that feel ripe to the touch)
1 teaspoon white wine vinegar
1 garlic clove, peeled and grated
3 tablespoons olive oil
½ teaspoon kosher salt, plus more as needed
Fresh ground black pepper
1 tablespoon honey, divided
¼ teaspoon sweet paprika
1 pound shrimp, peeled, deveined and patted dry
1 teaspoon high heat oil (grapeseed, canola, vegetable)
½ pound snap peas, halved lengthwise
1 cup thinly sliced radishes
2 cups of watercress or arugula
Handful of fresh mint leaves, roughly torn
Handful of fresh basil leaves, roughly torn
3 scallions, thinly sliced
2-3 large burrata balls
Flaky sea salt
Make it!
First we’ll make our dressing for the salad and reserve a bit for the shrimp marinade. In a small bowl whisk together the zested meyer lemon, lemon juice, white wine vinegar, olive oil, salt, a few grinds of black pepper, and 1 teaspoon of honey.
In a large bowl add the shrimp and half of the dressing/marinade, plus the sweet paprika and the remaining 2 teaspoons of honey. Stir to combine and leave to marinate.
In a large bowl, add your snap peas, radishes, watercress, half of your mint, and half of your basil. Toss with some of the remaining dressing (not all of it, we want some for the very end). Taste and season with more salt or pepper, if needed.
Once everything is dressed, it’s time to heat up the grill! If using an outdoor grill, preheat to 400°F. If using a cast iron, heat it over medium-high until it gets HOT (test it by throwing some water on the pan, if it sizzles right away, it’s ready).
Before you put the shrimp on, arrange the salad (because they cook very fast). On a large platter, tear your burrata balls in half and lay them on the bottom. Pile the snap pea mixture on top.
Baste your grill or cast iron with the high heat oil and add your shrimp, cook for 2 minutes on each side, or until slightly charred and no longer translucent. Arrange shrimp on the salad and pour the remaining meyer lemon dressing on top, as needed. Add the remaining torn herbs and sprinkle with flaky sea salt. Enjoy!
