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WOODGRILLED SHRIMP AND LOUISIANA STRAWBERRY SALAD & ABITA STRAWBERRY LAGER VINAIGRETTE

April 24, 2009
Ingredients

Salad
6 (8-inch) bamboo skewers
10 medium shrimp, peeled and deveined
6 Louisiana strawberries, quartered
2 tablespoons cottonseed oil
Salt and freshly ground black pepper
3 cups spring salad mix
3 ounces chevre (goat cheese)
2 tablespoons alfalfa sprouts
4 red onion rings
1/2 cup Abita Strawberry Harvest Lager

Abita Strawberry Lager Vinaigrette
Makes about 3/4 cup
1 teaspoon dried thyme leaves
2 garlic cloves
1 tablespoon minced shallot
1/4 cup Abita Strawberry Harvest Lager
2 tablespoons balsamic vinegar
Salt and pepper, to taste
1/3 cup vegetable oil

ABITA STRAWBERRY LAGER VINAIGRETTE

Combine thyme, garlic, shallot, beer, vinegar, salt and pepper in an electric blender; blend until smooth. With the motor running, gradually add the oil through the hole in lid. The mixture will thicken slightly.

SHRIMP & LOUISIANA STRAWBERRY SALAD

Soak the bamboo skewers in 1/2 cup beer for 20 minutes before using. Toss the shrimp and strawberries in the cottonseed oil and season with salt and pepper. Place shrimp on bamboo skewers and grill over wood fire until the shrimp turn pink and opaque, 2 to 4 minutes per side. Place strawberries on bamboo skewers and grill only until warmed, about 1 minute. Remove from skewers.

Toss the spring mix, goat cheese and strawberries with just enough of the vinaigrette to lightly coat. Arrange equal amounts of the salad mixture on two salad plates; top with equal amounts of the alfalfa sprouts, red onion rings and grilled shrimp. Or, re-skewer the shrimp and strawberries as kebabs for presentation. Sprinkle some of the remaining vinaigrette around the salad. Serve immediately.