Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 60 mins
Serves 4
Ingredients :
- 1 lb. potato (Little, Company Something Blue Creamer potatoes, other varietals can be used)
- 1 lb. shrimp (peeled & deveined, tails removed)
- 3 tsp. olive oil (divided)
- 1/4 tsp. kosher salt (divided)
- 1/4 tsp. ground pepper (divided)
- 6 cups baby spinach leaves
- 1/4 cup cilantro (minced)
- 1/2 cup red bell pepper (diced)
- 1/2 cup cucumber (diced)
- 1/4 cup fresh orange juice
- 1 1/2 Tbsp. fresh lemon juice
- 1 Tbsp. olive oil
- 1 1/2 tsp. agave nectar
- 1/4 tsp. kosher salt
- 1/4 tsp. ground pepper
Instructions
- Place 4 wooden skewers in warm water for 30 minutes.
- Place the Creamer potatoes in a large saucepan, cover with cold water and set over high heat. Bring to a boil and cook until the potatoes are just tender when pierced with a fork, 12 to 15 minutes. (If using a different Creamer potato varietal, cooking time may need to be adjusted.)
- Drain the potatoes. Once cool enough to handle, cut the potatoes in half lengthwise and toss in a bowl with 2 tsp olive oil, ¼ teaspoon salt and ¼ teaspoon pepper.
- Preheat the grill to medium-high heat. Lightly coat the grates with oil.
- In a separate bowl, toss the shrimp with 1 teaspoon olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper.
- Remove the wooden skewers from the water and thread the shrimp onto the skewers.
- Grill the shrimp until just cooked through, about 2 minutes per side. Remove from the skewers.
- Grill the potatoes until they have golden brown grill marks, about 3 to 4 minutes per side.
- In a large bowl, combine the spinach, cilantro, shrimp, potatoes, red bell pepper and cucumber. Toss with the dressing. Divide the salad between 4 plates. Serve.
