Grilled Shrimp with Herby Tomato-Fennel Salad
Chef Alexa
4
15 minutes
15 minutes
Mediterranean
Appetizer
A light, flavorful starter featuring smoky grilled shrimp and a fresh, herby tomato-fennel salad—perfect as a crowd-pleasing appetizer.
Ingredients
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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)
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1 heirloom tomato, roughly chopped
⅓ cup fresh parsley, roughly chopped
¼ cup basil leaves, torn
½ fennel bulb, shaved thin on a mandolin
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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
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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.
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Toss chopped tomato, parsley, basil, and fennel into a bowl.
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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.
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Whisk together olive oil, Hot Mother Truffler, black pepper, lemon juice, and Date Me Balsamic. Pour over salad and toss.
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Pile the salad high, lay the shrimp on top, hit everything with a final squeeze of lemon, and call it George.
