This simple grilled dinner will impress guests, but it’s also perfect for any old weeknight. Tangy, crunchy cucumber salad pairs perfectly with charred shrimp, and pickled red onions add a little something extra.
- 1 small red onion
- 1 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 1 pound peeled, deveined shrimp
- ¼ cup plus 2 tablespoons olive oil
- ½ teaspoon paprika
- Black pepper
- 2 large seedless cucumbers
- 1 pint cherry tomatoes
- 1 medium avocado
- ½ cup fresh dill
- Cutting board
- Chef’s knife
- Small pot
- Measuring cups and spoons
- Heat-proof container
- Grill (or grill pan)
- Medium mixing bowl
- Large mixing bowl
- Wooden or metal skewers
1. Make the pickled red onions.
At least 30 minutes and up to seven days before cooking the shrimp, make the pickled red onions.
Halve and thinly slice the onion, then place the slices in a medium heat-proof container.
In a small pot over medium heat, combine the rice vinegar, sugar and 1 teaspoon of salt. Bring to a boil, then remove from the heat and pour over the sliced onions. Refrigerate.
2. Marinate the shrimp.
In a medium bowl, combine ½ cup red onion pickling liquid, 2 tablespoons of olive oil, paprika, salt and pepper. Add shrimp and toss to coat.
Thread shrimp onto four skewers, with 4 to 5 shrimp per skewer. Set aside. Preheat the grill to medium heat.
3. Make the cucumber salad.
Thinly slice the cucumber. Halve the cherry tomatoes. Peel and dice the avocado. Finely chop the dill. In a large bowl, combine ¼ cup red onion pickling liquid, ¼ cup olive oil, 1 cup pickled red onions, cucumber, cherry tomatoes, avocado and dill.
Toss to combine. Season with salt and pepper, and set aside.
4. Grill the shrimp.
Lightly oil the preheated grill grate. Grill shrimp 2 to 3 minutes per side, until opaque and lightly charred.
Serve shrimp skewers over cucumber salad.
- Skewer the shrimp.
- Toss the cucumber salad.