Summer Roasted Shrimp Niçoise Board
August 29, 2017
Celebrate the sunshine than with a delicious roasted salad. Perfect for parties or gatherings, the epitome of summer days! Grill and roast your veggies and place beautifully around a board and you have the perfect party platter. Not only is it super fun and unique, it's easy to whip up too. For this recipe, A Life with Peace marinated Shrimp, with Wild Garden Persian Marinade. You can also mix and match different vegetables to roast but for this she grilled asparagus instead of green beans, elevating the traditional Niçoise salad, just a bit!
1Start to marinade your shrimp. Mix in 1 packet of the Wild Garden Persian Marinade, a little bit of salt and pepper and you’re good to go for the marinade. Set aside in the fridge until ready to cook (about 30 mins).
2Preheat your oven to 400 degrees for your potatoes, cube and season. I used salt, pepper, garlic and paprika. Roast for about 30-45 minutes until potatoes are cooked through, roasted and crispy.
3Prep your raw ingredients: slice your cucumber, watermelon radish, tomato + olives
4Heat a grill pan with a little bit of olive oil and grill and roast your radishes, asparagus and lemon slices from 1 lemon. Once done, set aside.
5Make your soft boiled eggs. Boil a small pan of water, once boiling, add in your 4 eggs and put on a timer for 6 minutes or 6 1/2 minutes on medium/high heat, depending on your heat pressure.
6Time to make the dressing, it’s super simple! Add in 1 tsp Dijon mustard, the juice of 1 lemon, and 1/4 cup olive oil with some salt and pepper, mix and it’s ready. 🙂
7The last step is to grill your shrimp! Take it out of the marinade and put your grill pan on medium heat with olive oil. Once it’s hot, add on your shrimp until its grilled and browned (about 2-3 minutes) flip and do the other side.
8Time to assemble your board! Place on your shrimp, raw ingredients: sliced cucumber, tomatoes, watermelon radish and olives. Place on your grilled items, asparagus, radish and grilled lemons. Peel the soft boiled eggs and cut in half, place on board along with your roasted potatoes.
9For garnish, add a little bit of basil, mint and fresh thyme. Serve dressing in a bowl on the side and enjoy!