Name: Grilled Shrimp with Herby Tomato-Fennel Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 12 large head-on shrimp, deveined (about 1 lb, shells on); 1½ tsp kosher salt (go generous—the shells are coming off before eating); 2 tsp olive oil; ½ tbsp Hot Mother Truffler (truffle scotch bonnet salt); 1 heirloom tomato, roughly chopped; ⅓ cup fresh parsley, roughly chopped; ¼ cup basil leaves, torn; ½ fennel bulb, shaved thin on a mandolin; ½ tbsp olive oil; ½ tsp Hot Mother Truffler; ¼ tsp freshly cracked black pepper; juice of 1 lemon; 3 tbsp Date Me Balsamic

Grilled Shrimp with Herby Tomato-Fennel Salad

Chef Alexa

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author:

Chef Alexa

Servings

Prep Time

15 minutes

Cook Time

15 minutes

A light, flavorful starter featuring smoky grilled shrimp and a fresh, herby tomato-fennel salad—perfect as a crowd-pleasing appetizer.

Ingredients

For the Shrimp

12 large head-on shrimp, deveined (about 1 lb, shells on)
1½ tsp kosher salt (go generous—the shells are coming off before eating)
2 tsp olive oil
½ tbsp Hot Mother Truffler (truffle scotch bonnet salt)

For the Salad

1 heirloom tomato, roughly chopped
⅓ cup fresh parsley, roughly chopped
¼ cup basil leaves, torn
½ fennel bulb, shaved thin on a mandolin

To Dress the Salad

½ tbsp olive oil
½ tsp Hot Mother Truffler
¼ tsp freshly cracked black pepper
juice of 1 lemon
3 tbsp Date Me Balsamic

Directions

Marinate the Shrimp

Lay the shrimp out on a tray and rub them down with olive oil, salt, and Hot Mother Truffler. Be generous—it’s going through the shells. Pop in the fridge while you prep the salad.

Make the Salad

Toss chopped tomato, parsley, basil, and fennel into a bowl.

Grill the Shrimp

Preheat grill to 450°F. Grease the grates and grill shrimp ~3 minutes per side. You’re looking for bubbling head juice and opaque flesh—don’t overdo it.

Dress the Salad

Whisk together olive oil, Hot Mother Truffler, black pepper, lemon juice, and Date Me Balsamic. Pour over salad and toss.

Plate it Up

Pile the salad high, lay the shrimp on top, hit everything with a final squeeze of lemon, and call it George.

Recipe Note

Let’s Talk Flavor:

Hot Mother Truffler is my go-to when something’s missing. It brings that savory, truffle-kissed heat that just makes things taste like more. And Date Me Balsamic? Sweet, dark, punchy—it ties this salad together like it was made for it. Keep both in your kitchen and you’ll always have backup when your food needs a glow-up.