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SoCal Avocados Giveaway

posted Feb 22, 2012, 8:44 PM by Heather Scholten

Grilled Shrimp Salad with Alice's Famous French Dressing
This French Dressing was a staple in my grandmothers house.  She passed this recipe down to me and is now a family friendly in our home too.

French Dressing
1 10 oz can tomato soup
1/2 cup cider vinegar
1/4 cup balsamic vinegar
1/3 cup sugar
1 1/2 cups salad oil (such as canola)
1 1/2 teaspoons salt
1/2 teaspoon paprika
1 tablespoon Worcestershire
1/2 teaspoon pepper
1 teaspoon minced onion or shallot
1 teaspoon Dijon or prepared mustard
1 clove garlic, minced

12 large shrimp, deveined and shelled
salt and pepper, to taste
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon lime juice

4 large handfulls of mixed greens
1 red pepper, julienned
6 large mushrooms, washed and sliced 
4 green onions, sliced
2 ripe avocados, peeled and sliced
4 hard cooked eggs, peeled and quartered

  1. In a quart sized mason jar, add all French dressing ingredients.  Shake vigorously to combine.  Use immediately, or store in the refrigerator up to a month.  
  2. In a small bowl, add the shrimp, salt and pepper, garlic, olive oil and lime juice.  Toss to coat.  Allow to marinate for 20-25 minutes.  Meanwhile heat a grill pan over medium-high heat.  Spray with cooking spray and add the shrimp.  Sear for 1 minute and flip.  Grill for 1-2 minutes longer.  Remove to a plate and allow to cool slightly.
  3. To assemble the salad, add the greens, red pepper, mushrooms and green onions to a large bowl.  Add 1/4 cup of French dressing and toss lightly to coat.  Plate the greens on 2 large plates.  Divide the shrimp, avocado and hard cooked eggs onto each plate.  Serve with extra dressing, if desired.
Makes 2 Entree Servings

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