RECIPE: Grilled Mexican Shrimp with Prickly Pear Cactus

Grilling season is around the corner, and here's a delicious & healthy grilled dish that will impress your friends!

Makes 5 servings
220 calories per serving


Grilled Shrimp Ingredients:

• 30 jumbo shrimp (peeled and deveined)
• 2 tablespoons chili garlic paste
• 1 bunch cilantro, chopped
• juice of 2 limes
• 1 tablespoon peanut oil
• Salt and black pepper, to taste
• 6 ounces arugula
• 1 ounce hearts of palm, sliced
• 1/2 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 cup prickly pear cactus fruit vinaigrette, (recipe below)

Prickly Pear Cactus Vinaigrette Ingredients:

• 2 prickly pear cactus fruits
• 1/2 banana
• 2 tablespoons honey
• 1 tablespoon rice wine vinegar
• juice of 1/2 lemon
• juice of 1/2  lime

Grilled Shrimp Instructions:

• Marinate shrimp overnight in the chili garlic paste, cilantro, lime juice, peanut oil, salt and black pepper. 
• Grill shrimp until cooked all of the way through, about three minutes on each side. 
• While grilling the shrimp: toss the arugula and hearts of palm with the balsamic vinegar, olive oil, salt and pepper.
• Place arugula and hearts of palm salad in the middle of the plate. Arrange shrimp around it. Spoon the prickly pear vinaigrette around the shrimp.

Prickly Pear Cactus Vinaigrette Instructions:

• Peel the prickly pears and banana and put the fruit into a blender. 
• Add the honey, vinegar, lemon and lime juices and blend until smooth. 
• Season to taste with salt and ground black pepper.  
• Strain through a fine sieve.

Recipe & photo submitted by
AAY! member Goretti C.