Grilled Shrimp Skewer Salad

recipe courtesy of Chef Julie Simon of Thomas Hill Organics

Serves 4

For the Shrimp:

  • 4 shrimp per person, peeled and deveined   
  • 1 ancho chile
  • 1 sprig thyme               
  • 1 sprig oregano
  • 1 garlic clove
  • 1 tbs pomegranate molasses
  • 3 tbs European olive oil

Place in a blender and blend until smooth
Pour over shrimp and chill until ready to use.


  • 2 cups cooked black quinoa                 
  • 2 cups strawberries quartered       
  • 2 cups sliced watermelon      
  • 2 English cucumbers sliced thin on a mandolin or use a peeler
  • 1 small bunch basil (leaves only)          
  • 1 small bunch mint (leaves only)
  • Feta cheese optional     


  • 1 cup of leaves                  
  • ¼ cup rice wine vinegar      
  • Juice of 2 lemons      
  • 1 cup European olive oil
  • 1 clove garlic              
  • 1 shallot     
Emulsify in a blender. Salt and pepper to taste.

To Assemble:

Put two shrimp on each skewer placing a wedge of lime in between each. Grill on medium heat on a well-seasoned grill, two minutes on each side, or until done. Combine all ingredients for salad in bowl and toss with dressing. Place salad on plate and put shrimp skewers on top.