Warm Halloumi Salad

Several years ago when we lived in England, Scott discovered donair kebabs (pronounced donner  kebahbs, for some reason).  These are not kebabs as we Canadians know them, but are actually donairs.  At the time, I was a fish-eating vegetarian (otherwise know as a pescetarian) and couldn't eat the meat donairs that he was eating; however, there was one little Lebanese shop down the street from us that served vegetarian halloumi donair kebabs.  I had never heard of halloumi before, but it is a wonderfully mild cheese that you can grill because it doesn't melt.  Depending on the kind you buy, it can be a bit salty and might need to be rinsed, but otherwise it is a great addition to many savoury meals.  This recipe is a healthy way to incorporate halloumi into a warm salad that makes a very filling meal.

Serves two as a main or four as a side.

Ingredients:

3/4 cup whole grains (spelt, wheat berries, farro)
2 Tbsp pine nuts
2 Tbsp extra virgin olive oil
1/8 tsp red pepper flakes, or more or less to taste
1 large or 2 small leeks, cleaned and sliced into half moons
1 tbsp ready-to-eat sun-dried tomatoes (or packed in oil)
6 kalamata olives
2 cloves garlic, minced
1 clamshell of baby spinach, chard, kale
juice of half of one lemon
1 tsp honey
4 1/4 inch slices of halloumi
1 tsp Italian seasoning
1 Tbsp fresh basil
pepper

Directions:

1. Cook whole grains ahead of time.  Most will need to be soaked overnight.  I used spelt for this recipe.  Because I forgot to soak it, I poured boiling water over it and let it sit for two hours, did the same thing again, and then cooked it for about 25 minutes.  However, it can take up to 60 minutes of cooking time.  For that reason, it is always easier to cook whole grains ahead of time and then throw them into boiling water for 30 seconds when you need them.  You can even freeze them and then throw them in the pot, frozen, when you need them.

2. In a dry medium pan, toast pine nuts.  Keep an eye on them.  You want them to be brown, but they burn quickly.  Set aside to cool.

3. In the same pan, sauté oil, red pepper flakes, and leeks until leeks are tender, about 5 minutes.

4. Meanwhile, chop the tomatoes, olives, garlic, and basil.  Slice the halloumi and rinse, if needed.

5. When the leeks are tender, add the garlic and baby spinach.  Continue cooking until the spinach has wilted.  Add in the lemon juice, honey, and a bit more oil, if needed.  Add pepper but do not add salt as the olives and haloumi are both salty.

6. Add the cooked spelt to the leeks and spinach.  Toss to coat with the dressing in the pan.  Add in the olives and sun-dried tomatoes and set aside.

7. Heat a small pan.  Brush both sides of the halloumi with oil and sprinkle each piece with the Italian seasoning.  Grill the cheese in the hot pan on both sides until it is brown.  Place on top of the salad and top with fresh basil.  Enjoy!

This salad is great warm, cold, or room temperature although the cheese is best served hot.

Shopping Tips:

1. Halloumi is not sold in all grocery stores.  It is sold at Superstore as "halloom".  This is what I buy as it is not as salty as the haloumi that I have bought from specialty stores in the past.  They also sell a herbed version if you do not have Italian seasoning.

2. I buy the plastic clamshells of mixed baby spinach, chard, and kale, but if you can only get spinach, that's perfectly fine.

3. Whole grains are becoming more available, but I make a special trip to the organic store to buy them in bulk.  I then store them in 1L canning jars.  If you are going to use them quickly, you can store them in the pantry, otherwise, you can keep them in the freezer to keep them from going rancid. The same goes for nuts.

Spinach, Cauliflower, and Feta Quinoa Cakes

I'm always looking for new and delicious ways to incorporate grains into my meals.  Whole grains are delicious and nutritious, but rarely is a pile of whole grains on the side of the plate appetizing or appealing.  These quinoa cakes are a great way to add a new and exciting food to your plate as a side dish or even on top of a salad for a bit more substance.  They can be made ahead of time and reheated or eaten at room temperature as a filling snack-on-the-go.  Scott likes them plain with Dijon mustard on top.

This recipe makes about 10 - 11 cakes.

Ingredients:

1 cup dry quinoa
1 1/2 cups cauliflower florets
1 large handful of spinach, washed and chopped
2 cloves garlic, minced
2 green onions, thinly sliced
2 Tbsp basil, chopped
4 eggs
1 cup crumbled feta cheese (use garlic and herb if you like)
1/4 cup flour of your choice
1 tsp salt
pepper, to taste
2 Tbsp coconut oil or organic canola oil

Directions:

1. Cook the quinoa by simmering in salted water on low heat for about 15 minutes.  Drain and cool to room temperature.

2. Chop the cauliflower into rice-sized pieces or pulse in a food processor.

3. To the cooled quinoa, add the cauliflower and remaining ingredients except for the oil.

4. Place in the refrigerator for at least 30 minutes to set.

5. Heat 1Tbsp of the oil in a large frying pan.  Form the patties either by hand or using the lid of a wide-mouthed canning jar (this method makes perfect-sized cakes, and the cakes can be slid off the lid and into the pan).  Fry the patties in batches on a medium heat.  Fry for 3 - 4 minutes on one side and 2 - 3 minutes on the other side or until golden brown. Use the remaining tablespoon of oil for the second batch of cakes.

6. When patties are cooked, transfer them to a paper towel lined plate.  If you are saving them for later, put another paper towel overtop and cover with plastic wrap.  Enjoy!

How to ensure perfectly formed cakes: 1) pack the canning lid full, 2) fry until crispy on the bottom (you will see brown around the edges), 3) do not turn them more than once, 4) use coconut oil which doesn't absorb into the cakes as quickly.

Shopping Tips:

1. Quinoa may come pre-washed or not - check the side of the bag.  If it is not washed, it is important to rinse thoroughly before cooking to get the natural saponin (soap-taste) off.

2. Cauliflower comes in orange, purple, green, and white.  Often these varieties are available in the summer at the farmers market.  If you can find them, orange, purple, and green are healthier and add an interesting contrast to the patties.

Options:

1. As previously stated, these can be eaten warm or cold.

2. Kale can be easily substituted for the spinach.

Michael Smith's Mediterranean Salad

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Happy New Year!

If you are like me, you are a few dollars lighter and a few pounds heavier after the holiday season.  Around this time of year, I really feel the need to detox and lighten the load some.  For me, that doesn't mean juice cleanses or leek broth diets, it means eating lighter and including more fruits and vegetables at every meal - something that is very important for keeping your energy up for the final push through winter.

This salad is a great way to do that because it is full of several ingredients that will boost your energy and keep you going.  One of the problems I have with salads is that they are too light - they don't keep me filled.  But this one eats like a meal, and the chickpeas and olives provide healthy fibre and fat that keep me satiated.

Either as lunch or as a side to a dinner meal, this is one salad that you will keep coming back to again and again.  It serves 4 - 6.  (I have modified it slightly from Chef Michael Smith's original version).

Ingredients:

1 Tbsp dried oregano
2 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
1 Tbsp honey
1 Tbsp English or Dijon mustard
1/2 tsp salt

1 - 2 pints cherry or grape tomatoes, halved or quartered
1/2 small red onion, diced and soaked in cold water
1 sweet red pepper, seeded and chopped
1 - 19 oz can of chickpeas, drained and rinsed
1 jar of marinated artichoke hearts, drained and chopped
15 Kalamata olives, pitted and chopped
2 romaine lettuce hearts, torn into bits
pepper

Directions:

1. Whisk first six ingredients together in the order listed (this will keep your tablespoon clean - trust me, I first did mustard and then oregano, and it was a mess!).  I like to make dressing in a small canning jar because then I can put on the lid, shake it up, and store the extra in the same jar.  Set aside.

2. In a salad bowl, mix the salad ingredients together except for the lettuce.

3. Toss the salad ingredients with as much dressing as you like and marinate in the fridge for an hour or so, if you have time.  If not, no problem.

4. When you are ready to serve the salad, toss the lettuce with some more of the dressing and then add the mixed ingredients on top.  Finish with the freshly group pepper.  Enjoy!

Shopping Tips:

1. Kalamata olives are the blackish purple ones.  You can sometimes buy them already pitted, but if not, just use the side of your knife to smash them gently and pull the pit out with your fingers.

2. Marinated artichoke hearts are usually sold in jars as opposed to cans.  If you have to use canned artichokes, make sure you rinse them first as they are quite a bit more acidic than the marinated ones.

3. Honey comes either pasteurized or unpasteurized.  I buy unpasteurized because it has more health benefits.  You can also buy different kinds of honey (wildflower, clover, etc.). These are based on the kinds of flowers that the bees were feasting on.  I really like wildflower honey.  I was also told last year that eating local honey can help with seasonal allergies.  Although I was a bit skeptical, I tried eating one teaspoon every day last year and found a noticeable difference…

Options:

1. You could make this with mixed Italian herbs instead of just oregano.

2. White wine vinegar would work if you don't have red wine vinegar.

3. You could also add a bit of freshly grated parmesan cheese on top if you are so inclined.

4. If you are going to have leftovers, just make sure that you keep the lettuce separate from the rest of the dressed ingredients.  By doing so, this salad will keep in the fridge for a couple of days.  You might also want to leave out the tomatoes and add them at the last minute as well…

All in all, this is a great make ahead salad for potlucks, entertaining, or just for weekday lunches.  I have had several people comment that they do not normally like these ingredients separately, but mixed together with this dressing, it works!

Squash Salad

A friend of mine was able to grow 61 (!) squash in her garden this past summer.  So, it came as no surprise when she asked me if I would like some.  What I didn't know was that I was soon to be the unsuspecting recipient of an entire cloth shopping bag of squash.  Fortunately, though, many of the squash she gave me were delicata squash, which are now my favourite winter squash.  The nice thing about them is that they are small, so you won't always have leftovers, and you don't need to peel the skin off them.

This winter salad was inspired by a recipe from the Barefoot Contessa and feeds four.

Ingredients:

2 delicata squash

1 Tbsp extra virgin olive oil

1/2 cup of cubed feta cheese
1/4 cup of dried cranberries
1/4 cup pumpkin seeds
1 clamshell of mixed greens
salt

3/4 cup apple juice
1 Tbsp maple syrup
2 Tbsp shallots
1/4 cup apple cider vinegar
1 Tbsp dijon mustard
1/3 cup extra virgin olive oil
salt, pepper

Directions:

1. Preheat the oven to 450 degrees Fahrenheit.

2. Cut the squash in half lengthwise and scoop out the seeds.  Cut the squash into half-moons, toss with oil and salt and place on a parchment covered baking sheet.

3. Roast for 15 minutes, turn and bake for an additional 10 minutes.  Browning is good. Let cool to room temperature. Cut each ring into three pieces.

4. In a dry skillet, toast pumpkin seeds until they start to pop. Toss in a small amount of olive oil and sprinkle with salt.  Let cool.

5. To make the dressing, combine apple juice, maple syrup, shallots, and vinegar in a small sauce pan.  Boil and reduce until you have about a 1/4 cup worth.  Remove from heat.  Add mustard, salt, pepper.  Whisk in oil in a thin, steady stream.

6. On a platter, arrange the lettuce, squash, feta, cranberries, and toasted pumpkin seeds.  Drizzle dressing over top.  Enjoy!

Shopping Tips:

1. Delicata squash can be found in some grocery stores in late October, early November.

2. Dried cranberries and sometimes pumpkin seeds can be found in the bulk section, so you don't have to buy more than necessary.

Options:

1. If you can't find delicata squash, you can use another hard winter squash such as butternut or kobocha.

2. Instead of feta cheese, you could use chèvre or parmesan.

3. Instead of lettuce, you could use spinach.

4. Instead of pumpkin seeds, you could use walnuts.

5. Instead of maple syrup, you could use honey or brown sugar.

Leftovers:

1. Store each component of the salad separately to keep the salad for a couple of days.  I made this the night before and took it to work for a potluck.  I just let the squash and dressing come to room temperature first.

2. You will have extra dressing.  It will keep in the fridge for about a week.

Enjoy this autumn/winter salad for the next couple of months for lunch or as an accompaniment to soup.

"I Hate Beets" Beet Salad

I actually don't hate beets, but I have converted at least two people who do with this very recipe.  Every autumn, this salad makes its way back into the rotation and onto my table at least three or four times.  I don't know why I have it pegged as something that can only be eaten in fall since all of the ingredients are available year-round, but I guess now is the time when beets are plentiful in gardens and farmers markets alike, so now is the time for the "I Hate Beets" Beet Salad.

If you do not like beets, please do not pass this one over.  Give it a try just once, and if you still don't like beets, well then, I guess you don't have to try one ever again!

This recipe is quite quick and easy to prepare, but it does take some advanced preparation, so make sure you start it at least 3 hours before you want to eat it.

This recipe was inspired by Jeff Crump's recipe in "Earth to Table" and serves four as a side.

Ingredients:

4 large beets
1/4 cup extra virgin olive oil
1/2 tsp sea salt
1/4 cup red wine vinegar
2 Tbsp honey
2 Tbsp red onions, diced (you can also use shallots)
1/2 a small tub of feta cheese, crumbled
2 handfuls of arugula or mixed greens
1/4 cup pumpkin seeds

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.  Put the beets in a baking dish with a bit of water in the bottom, cover with foil, and bake for 30-60 minutes depending on the size.  They are done when a skewer can be inserted all the way through with no resistance.  This is the crucial part if you don't like beets because under-cooked beets have a much stronger flavour than tender ones.  When the beets are finished cooking, peel them, slice them into wedges, and set them aside.

2. In a heavy dry pan, toast the pumpkin seeds over medium heat until puffed and slightly brown.  Remove them from the heat and mix with a tiny bit of olive oil and salt.  Set aside.

3. Whisk together the olive oil, sea salt, red wine vinegar, honey, and red onions.  Pour the vinaigrette over the cooked beets and marinate in the refrigerator for 2-12 hours.  If you leave them in for longer, it's fine (this is actually a very good recipe to make ahead), but the olive oil might solidify a bit in the fridge.  If that happens, just let it warm up at room temperature until it melts again.

4. In a bowl or on a plate, spread the mixed greens around, top with the drained beets, feta, and toasted pumpkin seeds.  Drizzle some of the remaining vinaigrette over top.

Options:

1. I really like to include cooked wheat berries into this recipe.  They have a nice nutty chew and make it a more substantial recipe.

Leftovers:

1. If you keep the beet mixture separate from the greens, feta, and pumpkin seeds, this salad will last a few days in the fridge.

Shopping Tips:

1. If you buy your beets at the store, you will probably only have the choice of red beets.  But if you are at the farmers market, you will probably have the choice of golden yellow beets as well.  This salad is great with a mix of both, and I actually prefer the yellow ones because I find them milder in flavour - perfect for someone who thinks they don't like beets!

2. Your beets might come with or without greens on top.  If they come with the greens, cut them off before roasting them, leaving about 1/2 inch of the stem attached to the beet.  The greens are edible and tasty, so you might want to fry them up in a pan.

That's it!  Easy, peasy.  I hope I've convinced you that beets aren't that bad and maybe this salad will make it into your winter rotation as well as your fall one!  Enjoy!

Mediterranean Quinoa Salad

Usually when I tell people that I like to cook healthy food, the first thing they ask is for ways to cook quinoa (pronounced keen-wa).  Common complaints are that it is soggy or that their husbands won't eat it.  My first suggestion for non-lovers of quinoa is to eat it cold, in salads, instead of hot and as a substitute for rice.  If you want to make your rice dishes healthier, use brown rice or wheat berries.  When quinoa is cold, it has a better texture and is not soggy.  Also, it tends to be a feature of the salad instead of the focus.  The reason that so many people are interested in eating quinoa is because it is the new fad food of the health world, even though it has been eaten by people in South America for thousands of years.  It is called the "mother grain" (even though it is actually a seed) because it provides all the necessary amino acids to make a complete protein.

On another note, I received a request from my sister-in-law to make something that contains Japanese long eggplant.  She is lucky enough to live in Los Angeles and grow fresh produce in her garden year round.  Apparently at the moment, she has a glut of these in her garden and needs inspiration.  Many of us in the northern parts are dealing with a similar predicament with zucchini and yellow summer squash.  Luckily for everyone, this recipe includes both of those vegetables as well as a couple of other gems from your summer garden.

This salad will serve at least three as a main course or six as a side.  It also saves really well, so you will be able to eat it for lunch the next day, too.

 Ingredients:

1/2 cup of quinoa
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 medium zucchini
1 eggplant (Japanese or regular)
1 Tbsp Italian dried mixed herbs
1/2 pint of cherry tomatoes
1/4 cup feta cheese
Half an avocado
5 Kalamata olives, pitted
5 medium leaves of fresh basil

Directions:

1. I do not cook quinoa the way most people do.  Most people cook it like rice, but I find that makes it soggy.  Instead, I cook it kind of like pasta.  Put 1/2 cup of quinoa in a medium-sized pot with a pinch of salt and a bunch of water.  Bring the water to a boil, and then immediately lower it to a gentle simmer.  Simmer the quinoa for about 10 - 15 minutes until the little "tails" start to uncurl.  You will know it when you see it.  Taste the quinoa to make sure that it is not hard.  When it has finished cooking, drain it and transfer it to a large salad bowl.  Mix in 1 Tbsp of the olive oil and a pinch of salt. Spread the quinoa up the sides of the bowl so that it has more surface area to cool down.  This way, the excess moisture will evaporate away.  If you run it under cold water to cool it, it will end up soggy.

2. Cut the zucchini and the eggplant lengthwise into quarters and then slice into crescents.  If you are using regular eggplant, I usually don't use the very seedy part as it can be bitter and it gets soggy (apparently the goal of the day is to avoid sogginess!).  If you are using a Japanese eggplant, you can use the whole thing.  Sauté both in 1 Tbsp of olive oil with the Italian herbs and salt and pepper until they lose their crispiness - about 8 minutes.

3. Remove the zucchini/eggplant from the heat and add 2 Tbsp balsamic vinegar to the pan.  Let cool.

4. At this point, you can cut the tomatoes in half, crumble the feta cheese, cut the avocado, dice the olives, and chiffonade (cut) the basil.  To cut the avocado, run your knife around pit lengthwise and then twist both halves to separate them, just like you would a peach.  Save the half that has the pit in it in the fridge for another use (leave the pit in to prevent browning).  Cut the remaining half in half again and then peel the skin away.  If the skin does not peel easily, it is probably not ripe enough, although occassionally you will get one that just has thick brittle skin.

5. Add the cooled zucchini/eggplant to the bowl with the quinoa.

6. Top with the tomatoes and the feta.

7. Add the avocado cubes and the olive pieces.

8. Sprinkle the fresh basil on top.

9. Serve with additional balsamic vinegar, if necessary.  Enjoy!

Options:

1. The first time I made this salad, I did not include avocado.  Then, Scott decided that he wanted to cut dairy out of his diet, so he suggested adding avocado instead of the feta.  Quite honestly, I thought it wouldn't work, but it did.  Then, he decided that he wasn't cutting dairy out of his diet anymore, so we started to include both feta and avocado in the salad.  It's up to you.  Same with any other ingredient - if you don't like olives, leave them out!

2. You can add white beans or cubes of chicken to make this a more substantial meal.

3. You can serve this salad over lettuce greens for even more nutrition (I usually do).

4. You can serve this hot or cold.  If you serve it hot (maybe with chicken), just throw everything together before the quinoa and zucchini/eggplant cool.  You might not want to add the avocado if you are serving it hot.  You can always add the avocado the next day when you eat the leftovers cold.

5. You can make this in advance.  If you are making it in advance, put everything together except the tomatoes and the avocado - add them at the last minute.

Leftovers:

1. With the leftover avocado, you can add it to another salad, or you can make avocado toast: whole wheat toast, mayo, avocado, salt, and pepper - yum.  If you don't eat mayo, leave it out.

Shopping Tips:

1. When selecting an avocado, you want to pick one that is just a bit soft, like a peach.  If they are all hard as a rock, you will have to leave it on the counter for a few days to ripen.  The really hard ones can take 5 days.  Usually, they will ripen in two to three.

2. When picking an eggplant, make sure that it is firm and not soft.  If you are using a regular eggplant, the smaller ones have fewer seeds.  Also, the ones that are longer have fewer seeds.  The ones that are fat have more seeds.  If you get an older eggplant with more seeds, you can just cut them out, or you can get rid of the bitterness by cutting the eggplant in half, liberally salting each cut side, leaving the eggplant at room temperature for 30 minutes, and then rinsing the juice and seeds away.  You will then have to dry it with a paper towel.  Honestly, I have never needed to do this.  I just don't use the seedy part because I usually have more than enough eggplant for this recipe.

3. Quinoa can be white, red, or black.  It doesn't matter which one you use. However, some are pre-washed and some are not.  If you buy in bulk or the package does not say "pre-washed", make sure you rinse the quinoa thoroughly before using.  It is covered with natural saponin (which tastes like soap) so that the plant can protect itself from pests.

Whether you are getting your ingredients from your garden, the farmers market, or the grocery store, this salad is a great way to make the most of your seasonal produce!

Peachy Green Salad with Shrimp on the Barbie

 The end of summer is my favourite time for peaches because that's when the freestone peaches come out.  Peaches are either clingstone (stones are hard to remove) or freestone (stones are easy to remove).  Freestone peaches are generally used for canning because you are not eating them out of hand, but they are great for salads, too, because you will not end up with mushy peaches as you try to pry the flesh away from the stone.

The peach salad and shrimp go nicely together for a light summer supper, but they can also be served separately with whatever else you have going on.  This vinaigrette will likely be more than you need, but it will store nicely in the fridge.  If the olive oil hardens in the fridge, just let it come to room temperature for a bit and it will be as good as new.

You can either make the salad in one large bowl for everyone to share, or you can make individual salads.  I like to make individual ones because there are only two of us (fewer dishes to wash!), and it also ensures that everyone gets equal amounts of each ingredient.  Call me anal if you want . . .

This is a freestyle recipe - the amount of each ingredient you need depends on how many you are serving and how much of each ingredient you like. Use more or less depending on your own personal preference.  Mom, I know this idea scares you, but I promise, you can't screw it up!

Ingredients:

2 Tbsp extra-virgin olive oil
2 Tbsp white wine vinegar
1 tsp honey (or less to taste)
salt, pepper

lettuce greens or spinach (not iceberg)
ripe peaches (about 1/2 a large peach per person)
feta cheese (I use goat's feta and serve about 25 grams per person)
dried cranberries (about 1 Tbsp per person)
fresh basil, torn into small pieces
red onions, diced
toasted almonds, slivered or sliced

1 pound of raw shrimp
long skinny skewers
garlic powder
salt, pepper

Directions:

1. Soak the skewers in cold water so that they do not burn on the barbecue.  Do this as soon as you think of it.  I try to soak them for a couple of hours, but if you forget, it's no big deal.

2. Preheat the barbeque to medium and preheat the oven to 350 degrees Fahrenheit.

3. If you don't like the bite of raw onion, put the diced onion in a bit of salted cold water for about 10-15 minutes. Drain before using.  If you do like raw onion, skip this step.

4. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper.  If you have a jar with a lid, it is a great vessel to make vinaigrette because you can just shake it up immediately before you use it, and then store it in the same container.

4. Put the slivered almonds on a baking sheet and toast in the oven for about 6 minutes.  Watch them carefully so that they do not burn.  If you are using sliced almonds, it will probably only take about 3 - 4 minutes.  If you accidentally overcook them, but they are not burned, take them off the tray immediately so that they do not continue to cook - I'm speaking from experience on this one.  I always burn the nuts!

5. Put the shrimp on the soaked skewers, making sure to leave room between each one.  You want the air to circulate, and you also need to leave room for them to curl as they roast.   Sprinkle them with a bit of garlic powder, salt, and pepper.  At this point, either put them aside until you have the salad put together or nicely call for your partner (who is probably in the living room watching TV) to come and throw the shrimp on the barbie.

6. Now, layer your salad with greens on the bottom, then peaches sliced into crescents (I cut the peach into 6 sections and then slice), torn basil, red onions, feta, cranberries, and toasted almonds.  Drizzle the vinaigrette overtop just before you are ready to serve it.

7. If you haven't put the shrimp on the barbeque yet, do it now.  If your shrimp do not have shells, you might want to oil the grates on the grill to prevent them from sticking.  You can also use a barbeque pan overtop of the grill, but that will prevent them from getting a bit charred.  If the shells are still on, they should be okay to put right on the grill.  After a minute or two, turn them over.  When they are pink, curled, and opaque, they are done.  It won't take long, so watch them carefully.  It is easier to overcook them than to undercook them, so if you think they are done, they are.  If you leave them on too long, they will be tough and rubbery.

8. To serve, I just put all the skewers on one plate for people to take what they want and eat with their hands, especially if the shrimp still have the shells on them.  Enjoy!

Options:

1. You could easily add raspberries or blueberries to this salad.

Leftovers:

1. If you have leftover salad, don't put vinaigrette on it, and it will probably save for one day in the fridge.

2. If you have leftover shrimp, they would be great to add at the last minute to a pasta dish.  You can also eat them cold from the fridge.  Don't try reheat them, though, or they will be seriously overcooked.

Shopping Tips:

When you buy shrimp, you will have several options.  First of all, some are grey and some are pink.  The ones that are pink are cooked already, so don't buy those.  There are also different sizes, and they are marked by the count number on the front.  This is marked as # of shrimp / pound.  The smaller the number, the bigger the shrimp.  For barbequing, I like larger shrimp and buy the 16-20 count ones, but they are more expensive, too.  If you buy smaller ones, that's fine, you just need to be more careful when you are barbequing so that they do not overcook.

Also, you will have a choice of shell on or off.  I like shell-on for this dish because it helps keep the shrimp juicier (you can also use the shells afterwards to make a stock, if you are so inclined).  However, when you have the shell on, the seasoning sits on top of the shell and does not really penetrate the shrimp.  I find, though, that the seasoning gets on your fingers when you are de-shelling them and then gets on the shrimp from your fingers - is that gross?  I don't think so...  Anyway, you also want to make sure that they are deveined, which means that the poop line has been taken out of their backs - that IS gross.  If they are not deveined, you will have to do it yourself, and it is a very tedious process.

Good luck, and have fun.  Summer is almost over, so make the most of it with this summer celebration. Hmm... celebration, that makes me think, this would be great with a peach bellini, or even a crisp glass of white wine...