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Grilled Shrimp and Ciabatta
with Lemon Aioli
Peppery Montreal Steak spiced shrimp get a bright pick-me-up from lemon aioli while a fresh salad lightens up the meal for a warm summer day. The garlicky ciabatta is offers that quintessential smoky aroma!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
½ tbsp
Montreal Spice Blend
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
2 unit(s)
Garlic, cloves
1 unit(s)
Lemon
2 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
56 g
Arugula and Spinach Mix
113 g
Baby Tomatoes
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
3 tbsp
Oil*
0.38 tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Peel, then mince or grate garlic.
- Zest, then juice lemon.
- Halve tomatoes.
- Halve ciabatta.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Add mayo, lemon zest, 1/8 tsp (1/4 tsp) sugar, 1/4 tsp (1/2 tsp) lemon juice and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your lemon aioli.)
- Add 2 tsp (4 tsp) lemon juice, 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your vinaigrette.)
- Combine 1 tbsp (2 tbsp) softened butter and 1/4 tsp garlic in another small bowl. (NOTE: Reference garlic guide.)
- Arrange ciabatta, cut-side up, on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top, then season with salt and pepper.
- Add shrimp, remaining garlic, half the Montreal Spice Blend (use all for 4 ppl) and 1 tbsp (2 tbsp) oil to a medium bowl, then toss to coat.
- Add ciabatta, cut-side down, to one side of the grill. Grill ciabatta until golden and grill marks appear, 3-4 min. Flip, then grill until warmed through, 1-2 min.
- Meanwhile, arrange a sheet of foil on the other side of the grill. (NOTE: Don't overcrowd the foil! For 4 ppl, use 2 sheets.)
- Add shrimp to the foil. Grill, flipping once, until shrimp just turn pink and are cooked through, 2-3 min per side.**
- Return ciabatta and shrimp to the baking sheet.
- Add arugula and spinach mix and tomatoes to the bowl with vinaigrette, then toss to combine.
- Spread garlic butter over cut sides of ciabatta. Cut each half diagonally.
- Divide shrimp, ciabatta and salad between plates.
- Dollop lemon aioli over shrimp.
