Photos by Leigh Ann Chatagnier

Cuisine: Feel the heat

I love the smoky flavor that comes from grilling, and in the heat of summer, who wants to turn on an oven? Salads are on rotation in our house right now, and this Sriracha Honey-Glazed Grilled Shrimp Salad is one we have been having over and over.

A salad needs to have good texture and tons of flavor in my book in order to be considered really great. This particular salad is spicy, sweet, crunchy and the perfect balance of Asian flavors combined in one big, healthy bowl. The grilled shrimp add just the right amount of heat and smokiness to balance out the crisp veggies and yummy vinaigrette.

What are you waiting for? Fire up the grill.

Sriracha Honey-Glazed Grilled Shrimp Salad

1⁄4 cup soy sauce
1 Tbsp. rice wine vinegar
1 clove garlic, minced
1 tsp. sesame oil
1⁄4 cup Sriracha sauce
2 Tbsp. honey
1 lb. large shrimp, peeled and deveined
1 tsp. kosher salt
Nonstick spray
2 cups romaine lettuce, sliced thinly
2 cups cabbage, sliced thinly (I used Napa, but any variety is fine)
1 red bell pepper, seeds removed and sliced thinly
2 large carrots, shaved in ribbons or shredded
1 cup snow peas, sliced thinly
2 green onions, sliced thinly
2 Tbsp. black or regular sesame seeds
Make dressing by combining soy sauce, rice wine vinegar, minced garlic, and sesame oil in a small bowl. Whisk until flavors combine. Set aside.
Preheat grill (can also use an indoor grill pan or cast-iron skillet) to medium-high heat, about 400 degrees. Mix together Sriracha sauce and honey, and set aside in a small bowl.
Skewer shrimp (optional, but makes grilling easier) and season both sides of shrimp with salt. Spray shrimp with nonstick spray on both sides to prevent sticking to grill. Place shrimp skewers on grill and cook for 3 minutes on the first side. Flip shrimp and grill for an additional 2 minutes. Brush shrimp with Sriracha honey glaze and cook for an additional 1 minute. Remove from grill.
While shrimp are cooking, layer salad in 2 bowls: lettuce, cabbage, bell pepper, carrots, snow peas and green onions. Remove shrimp from skewers and place on top of salads. Drizzle dressing over top of salads, and sprinkle with sesame seeds. Serve immediately. Makes 2 servings.

Leigh Ann Chatagnier blogs about food, life and love at Her cookbook The Unexpected Cajun Kitchen was released in October 2016.