Sufra Dayma: Grilled Shrimp Salad By Moushira Abdel-Malek Serves 4 Ingredients: 24 large (or) extra-large shrimp (peeled, deveined, tails intact) 1 cup boiled potato (peeled, cubed) 1 avocado (peeled, sliced) 2 tsp grated lemon rind 2 tbsp fresh lemon juice 1 tbsp balsamic vinegar 1 tsp honey 4 cups arugula leaves 1 large onion (quartered, separated) Salt + pepper + paprika + dried basil 4 tbsp extra virgin olive oil Method: Combine lemon juice, rind, seasoning and oil in a medium bowl. Place shrimp in another large bowl. Add onion to shrimp. Add four tablespoonfuls of combined liquid mixture to shrimp and onion. Mix to combine. Cover bowl and refrigerate, at least for one hour. Add honey and balsamic vinegar to remaining liquid. Whisk with electric whisk to combine well. Cover and leave aside. Preheat grill to high heat. Thread four shrimps with one piece of onion at the beginning, between each shrimp and at the end of six skewers. Grill shrimp skewers on both sides until done and slightly charred. Combine grilled shrimp and onion, potato, avocado, and arugula, in a large serving bowl. Add remaining juice mixture to shrimp mixture and toss gently to mix and coat. Serve with sautéed green string beans.
