Grilled Shrimp on Wilted Greens

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

I never realized how difficult it could be cooking for two until this past year. I can usually make my normal recipes when my husband isn't traveling because he usually goes back for seconds or will save leftovers for lunch the following day so there isn't much food waste. But my daughter and I aren't as good about eating up the leftovers, even when we have the best intentions to do so. So I've been on the hunt for recipes that will easily feed 2 without a lot of, or any, leftovers. I always think that what comes in a bag of shrimp is never enough for more than 2 people, so I save those recipes for when there are only going to be 2 people eating at home on any given day. Before Jason gets back home from his travels this week, I thought we should try this Grilled Shrimp on Wilted Greens recipe that I grabbed from Golden Blossom Honey this month. It seemed like just the right amount of food for 2, whether we were wanting it for lunch or even dinner.

This is a light meal option that works for both lunch and dinner. It's fairly quick to prepare, short of the marinade time. While this recipe does have a serving size of 4, I found that since greens wilt down really small as they cook, it was actually more suited for 2 when served as a whole meal, with just a few shrimp leftover. As a side dish, 4 is quite accurate there. This recipe offers a bit of spice mixed with a little bit of sweet. A unique and flavorful combination that I quite enjoyed. While I realize we're still in the throws of winter and I'm sharing a grilling recipe, I admit that I didn't clear the snow off of my grill. Instead, I skewered up the shrimp and broiled them in the oven for several minutes on each side until they started to show a little char. The shrimp still came out as delicious as if they were pulled from a summertime barbecue setup, so it's safe to say that no matter the season, this salad can be served year round.

Ingredients

3/4 cup oriental sesame oil

1/4 cup GOLDEN BLOSSOM HONEY

Juice of one lime

1/4 teaspoon dried ginger

1 clove garlic, minced

1/2 teaspoon salt

1 small jalapeno pepper, minced

16 uncooked large shrimp, peeled and de-veined

1 head radicchio, leaves separated

1 pound baby spinach leaves, washed and stemmed

 CLICK HERE FOR FULL RECIPE

 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

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What's your go-to meal when cooking for 2?