Strawberry Shrimp Salad

This is a recipe we could have made over and over again this past Summer.  We are slipping it on here since the weather has been so beautiful and there are still strawberries on the shelves at the market.  We think you will enjoy one last taste of summer either as a main dish or as a delicious side!

Strawberry Shrimp Salad

serves 4

Ingredients:

4 cups Mixed Baby Greens (can include spinach)

2 cups fresh Strawberries

2 ounces feta cheese

4 TB pecans

1/4 - 1/3 sliced red onion

1 lb of fresh shrimp

1 TB Old Bay Seasoning

Dressing:

2 TB Balsamic Vinegar (we used a delicious Strawberry Balsamic Vinegar)

1 TB Honey Dijon

1 TB quality Extra Virgin Olive Oil

pinch of salt and pepper

PREP:

Start your Pappy's Campfire Cooker if you haven't already!

Allow the cooker to heat up to where a drop of water will skip across the Cooker when dropped on it.

Prepare your salad by layering chopped strawberries, feta, red onion slices, and pecans atop the baby greens, mix and divide onto 4 salad plates.

Make dressing by whisking together all of the ingredients

Season fresh shrimp with Old Bay Seasoning and put onto skewers.  Grill shrimp right on the Grill Plate until it is no longer gray in color.  Make sure to remove the shrimp the second it is done so that it does not become rubbery in texture.

Place piping hot shrimp on top of your prepared salad and drizzle with dressing.

Eat it up!!  It's so good!

Garlic Lemon Chicken Kabobs

We are in the process of getting all of our tried and true recipes up on our this blog to share with our readers and customers!  We hope that you will find some Campfire recipes to enjoy.  Please freely contact us with your Cooker recipes and testimonials!  Today we are highlighting one of our favorite recipes from this summer.  Garlic Lime Chicken Kabobs.  They are tangy, juicy, and bursting with flavor!  Serve them with warm warm rice, or you could do like we do and devour them right off of the grill plate!

Garlic Lemon Chicken Kabobs

Serves 4-6

                6 tbsp. extra-virgin olive oil 

                 zest of 1-2 lemons 

              5-6 cloves garlic, minced or pressed 

               2 tbsp. minced fresh parsley 

            2 tsp. kosher salt 

             1 tsp. ground black pepper 

                2 lb. boneless, skinless chicken breasts, cut into chunks

             1-2 bell peppers

            1 large red onion

 

PREP:  

 

Cut chicken breast into large chunks and set aside.

Mix together all ingredients in a ziploc bag.  Add in the chicken, zip up bag, removing all of the air and let the chicken marinate for at least 1 hour.  If you are taking this camping, prepare the night before and just throw the bag into your cooler.  

Chop the bell pepper and red onion into large chunks, set aside.

Start your Pappy's Campfire Cooker if you haven't already!

Allow the cooker to heat up to where a drop of water will skip across the Cooker when dropped on it.

After marinating, take the chicken, bell pepper, and red onion and push them onto skewers by alternating them.

 

Place Skewers onto the large grill plate and cook for approximately 2 minutes per side (4 sides, app. 8 min or until no longer pink inside).  Remove from the Cooker and serve.  Be careful though, they will go FAST!