BBQ Shrimp & Blue Cheese Slaw

Posted by Olivia on Tuesday, November 16th, 2010

BBQ Shrimp & Blue Cheese Slaw

Winter is slowly creeping up on us, and while we usually switch over to hot foods, I tend to miss the crunch of a freshly tossed salad every now and again. To thaw winter’s nip while still using raw vegetables, I like to create seasonal salads that have a bit more heft to them, rather than forgo them altogether.

Keeping that ideal in mind, I wanted to create a salad that uses seasonal ingredients and is hearty able to hold up to a chilly autumn day. The perfect solution? A creamy, cabbage slaw made with farmer’s market blue cheese and a spicy, chili-rubbed shrimp topping. Warming, comforting, and filling, yet without losing the refreshing “crunch!” of raw vegetables. I love it!

To complement the flavors of the spice rub, I tossed the shrimp in our Lime Olive Oil—it brings out the zest of the chili powder. Toss these under the broiler, and in a matter of minutes, your salad has been tossed, and your shrimp is cooked. That’s it!

Made with these products from The Olive Press:

Ingredients
  • 1 ½ cups shredded cabbage
  • ¼ cup chopped fresh parsley
  • ½ cup mayonnaise
  • ¼ cup crumbled blue cheese
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • ½ pound uncooked shrimp, peeled
  • 2 tablespoons The Olive Press Lime Olive Oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon cayenne

Directions
  1. Preheat broiler. Combine cabbage and parsley in a large bowl. In a small bowl, whisk together mayonnaise, cheese, juice, and cheese. Pour over cabbage; toss well to coat and set aside.
  2. In a medium bowl, toss together remaining ingredients. Arrange evenly on baking sheet and place in oven. Broil until shrimp just turn pink, turning once, about 4 minutes total.
  3. To serve, arrange shrimp over slaw. Enjoy immediately.

Notes: Makes 2 salad portions.
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