Zimmy's Nook

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Crisp Spring Salad with Grilled Wild Shrimp & Olives

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A top down image of a spring salad with grilled wild shrimp, ribbons of cucumber, snap peas, radishes, asparagus tips and green onions . Plates, napkins, wine, glasses, and sauce all surround this dish.

Crisp Spring Salad with Grilled Wild Shrimp & Olives

Succulent Marina Del Rey shrimp, marinated in a lemon-mustard-dill dressing, then seared on the grill with olives!

This fresh, crisp, creamy salad is delicious year round but extra special when you can use fresh local asparagus. Perfect for a light lunch or add a few more shrimp for a heartier dinner. Also incredible paired with grilled meat (perhaps flank steak) for a delicious take on “surf & turf”

Ingredients
  • 12-16 Marina Del Rey Wild Argentinian Shrimp (20-30 size), thawed, shells removed (tails left on if you prefer the look for presentation) Freeze the shells to make shrimp stock at a later date.
  • 3/4 cup Lemon-Mustard-Dill dressing (recipe below), divided
  • 12-16 stuffed green olives (same number as shrimp)
  • 1 cup hummus use your favourite store bought
  • 1 cup plain Greek yogurt
  • 1 tablespoon finely chopped dill
  • 3 Persian cucumbers, using a mandolin sliced lengthwise into thin ribbons
  • 30 asparagus tips, 3” long (reserve the stalks for a frittata, omelette or make soup) Alternatively use 10 full stalks cut into 3 pieces per stalk, 30 total pieces
  • 4 large radishes, using a mandoline sliced thinly
  • 4-5 oz snap peas, stem end & strings removed (optional – open about half the pods)
  • 6 Green onions, white & light green portion, thinly sliced on a diagonal
  • 2 tablespoons capers
  • 20 individual dill leaves, removed from the branch
  • Optional 2-3 oz crumbled feta
  • 8 x 4-5” (or 4 x 8-10”) skewers (if wood, soak for at least 30 minutes)
Lemon Mustard Dill Dressing
  • 1/2 cup extra virgin olive oil or use a neutral-tasting oil if you prefer
  • 1/4 cup freshly squeezed lemon juice from about 2 medium lemons
  • 1 1/2 tablespoon finely chopped fresh dill
  • 2 teaspoons honey
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes

Mix everything in a jar with a tight fitting lid and shake well to combine

Preparation

Begin by thawing the shrimp, removing the shells and pat dry with paper towels.

A blue oval plate of shrimp, shells removed and tails remain on.

Make the dressing, then combine 1/3 cup of dressing with the shrimp in a resealable bag or bowl and toss to combine. Marinate for 10-12 minutes. Reserve the rest of the dressing for serving.

Mix together the hummus, yogurt and chopped dill in a bowl until combined then spread the mixture evenly over a 12-13” round serving platter (leaving about an inch border).

Layer the cucumber, asparagus, radishes and snap peas directly on the hummus mixture, then sprinkle the green onions, capers and dill leaves over everything. Put the salad in a cool space until ready to serve.

Skewer one side of the shrimp, then add the olive (stuffed side up), then finish skewering the other side of the shrimp (shrimp will be wrapped around the olive). Continue until all shrimps and olives are skewered.

A blue oval plate with shrimp and olive skewers ready to go on the grill

Preheat the grill (or grill pan) to medium-high heat.

Grill the shrimp for 2-3 minute per side until cooked through.

Place the skewers on the salad and drizzle 2 tablespoons of dressing over everything.

Serve with remaining dressing to add as desired to individual taste.

  • Prep Time: 35 minutes
  • Cook time: 5 minutes
  • Total time: 40 minutes
  • Servings: 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A close up of a top down image of a spring salad with grilled wild shrimp, of ribbons of cucumber, snap peas, radishes, asparagus tips and green onions.

Hope you enjoy my Crisp Spring Salad with Grilled Wild Shrimp & Olives recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Grilled, Whole Chicken Wings & Veggie Platter

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Two oval bowls of grilled whole chicken wings on a platter with a veggies including celery, snap peas, radishes, cucumber, carros and two bowls of dip.
Grilled Whole Chicken Wings & Veggie Platter

Chicken wings, veggies and dip… not a bad platter for game day!
What’s your favourite game day snack?

Ingredients
  • 3-4 pounds whole chicken wings
  • 3 tablespoons dry rub (your fav or mix below **)
  • 1 cup BBQ sauce of choice
  • for wings: freshly chopped chives, chopped chilies, pepper flakes, ranch or blue cheese dressing
  • selection of freshly cut carrots, celery, peppers, cucumbers, green onions, snap peas, broccoli
  • hummus (quality store bought or homemade)
Preparation

Firstly, dry rub the wings. Place wings on a wire rack over a sheet pan and coat both sides with the dry rub. Place sheet pan in the fridge (uncovered) for 4 hours so that the wings dry out.

Preheat the grill. If using a gas grill, light the burners on one half of your grill to their highest setting. If using a charcoal grill, light your charcoal & distribute it to one side of the grill to create a high heat zone on one side. The grill should be between 375°F – 450°F.

Grill the wings over indirect heat: Once the grill is hot, place the chicken wings on the side of the grill opposite the heat source. Cook for 12-14 minutes, then flip and cook for 12-14 more. Wings will register about 160°F-165°F with a meat thermometer.

Meanwhile while the wings cook, arrange vegetables on a tray, platter or board with hummus.

Char the wings over direct heat: Arrange the cooked wings over the direct heat and char, about 2 minutes per side.

Sauce Wings: Toss wings in your favourite BBQ sauce then return to grill for a minute or two to let sauce set. The sugars in the BBQ sauce will burn quickly, so remove as soon as you get some ice crispy bits.

Serve immediately, with a sprinkling of chopped chives, chopped chilies or pepper flake, extra BBQ sauce, hot sauce, and ranch or bleu cheese dressing for dipping as desired.

Optional oven cooking method

Preheat oven to 400°F (380°F convection). Place sheet pan with wings still on wire rack in middle of oven. Cook for 8-10 minutes and then lift wings up to ensure that they are not sticking to wire rack. Cook for 20 minutes more, then coat with BBQ sauce, return to rack and cook for 5- 7 minutes more to let sauce set crispy bits begin to form. Wings should register 165°F with a meat thermometer.

** Dry Rub
  • 2 teaspoons paprika
  • 1 ½ teaspoon onion powder
  • 1 ½ teaspoon garlic powder
  • ½ teaspoon cayenne
  • 1 teaspoon chili powder
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon pepper
An oval bowl of grilled whole chicken wings on a platter with a veggies including celery, snap peas, radishes, cucumber, carros and two bowls of dip.
Grilled Whole Chicken Wings & Veggie Platter

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

Other Grilled Chicken Wing recipes on this blog

Grilled Greek Chicken Souvlaki with Hummus-Yogurt Dip

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A view of a barbeque filled with souvlaki skewers grilling, plus a pile of finished skewers on the side.

Grilled Greek Chicken Souvlaki with Hummus-Yogurt Dip is one of my go-to recipe for large parties! This photo was taken the day I grilled one hundred and twenty skewers for my niece’s shower!

Chicken Souvlaki

Marinade
Ingredients
  • 5 garlic cloves, peeled
  • 1 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp sweet paprika
  • 1 tsp each Kosher salt and black pepper
  • 1/4 cup extra virgin olive oil
  • 1/4 cup dry white wine
  • Juice of 1 lemon
  • 2 bay leaves
Chicken

2 1/2 lb local boneless skinless chicken thighs, fat removed, cut into 1 1/2 inch pieces. *skewers

Instructions

For the marinade – place the garlic, oregano, rosemary, paprika, salt & pepper into the bowl of a small food processor and blitz to combine. Add the white wine and lemon juice, mix combine. Slowly add the oil and combine.

Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. Cover tightly and refrigerate 2 to 18 hours.

*If using wooden skewers soak in water for 60 minutes, so that they do not burn.

Place chicken pieces on skewers (3-4 pieces/skewer).

Preheat grill to medium-high heat.

Place skewers on grill. Cook 3-5 minutes/side until chicken is slightly charred and cooked through.

Hummus-Yogurt Dip

Ingredients
  • 2 cups hummus (homemade or store bought)
  • 1/2 cup plain 2% Greek yogurt
  • Zest of one lemon
  • 2 teaspoons lemon juice
  • Salt and freshly ground black pepper
Preparation

Mix the hummus, yogurt, lemon zest and juice together. Taste, season with salt & pepper and add more lemon juice if desired.

I also like to add a few Kalamata olives with each portion. Optional, but highly recommended!

Four paper boats with a chicken skewer with hummus and an olive.

In addition to this Grilled Greek Chicken Souvlaki with Hummus-Yogurt Dip recipe, you can find more of my grilled chicken recipes here. 

Ontario Pork Loin Chops with Hummus-Yogurt Dip

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  • Adult Plate
  • Kids Plate

The Canada’s Food Guide was recently updated to a fantastic and simple premise: “Eat a variety of delicious, healthy foods and have fun preparing them each day!”

I LOVE to eat good food, I LOVE to cook everyday and I LOVE to shop for the best ingredients available (that I can afford) and I really LOVE to know where my food comes from… so needless to say, I support the spirit of the Canada Food Guide completely.

I am also grateful for all the incredible pork farmers here in Ontario, who work tirelessly to provide us with a local, delicious, healthy and affordable food supply.

Lean cuts of pork are versatile, take on flavours well and can be prepared in so many ways. My first choice is to grill, because it is quick, doesn’t require additional fats or oils and tastes so darn good!

Recently, my family and I faced some health challenges, which heightened our awareness of the importance of eating fresh, clean and delicious meals. So, I encourage you all to fill your plates with fruits & vegetables, whole grains and delicious lean pork proteins.

This recipe for ONTARIO PORK LOIN CHOPS WITH HUMMUS-YOGURT DIP, has everything I look for in a soul satisfying meal… tender, flavourful pork, bright flavours and a rich creamy dip that replaces the need for a fatty cream or butter sauce.

Now gather your family and friends around the table to enjoy a healthy meal, great conversations and a good laugh.

HUMMUS-YOGURT DIP

Ingredients
  • 1 cup drained no salt added canned chickpeas, liquid reserved
  • 1/4 cup tahini (sesame paste), with some of its oil
  • 1/8 cup extra-virgin olive oil
  • 1-2 garlic cloves, peeled (to taste)
  • 1 teaspoon paprika
  • Juice of 1/2 lemon, plus more as needed
  • 1/4 cup plain 2% Greek yogurt
  • 1 teaspoon white balsamic vinegar
  • Salt and freshly ground black pepper, to taste
Preparation

Put the first 6 ingredients in a food processor/Vitamix and begin to process; add the chickpea liquid as needed to allow the machine to produce a silky and smooth puree.

Add the yogurt and vinegar and blend to combine.

Taste, season with salt & pepper and add more lemon juice if desired.

Pork Loin Chops

Ingredients
  • 4 cloves garlic, chopped
  • 1 lemon, zested and juiced
  • 2 tablespoons chopped oregano leaves, plus more for garnish
  • 1/2 cup olive oil
  • 6 x 1” thick Pork Loin Rib End Boneless Chops – trimmed of all excess fat
  • Salt and freshly ground black pepper
  • 1 lemon zested for garnish
Six pork loin rib end boneless chops trimmed of all excess fat
Preparation

Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a resealable bag, add the marinade and turn to coat. Refrigerate for 1-2 hours.

Marinade ingredients ready to be poured into ziplock bag with pork.

Heat your grill (or grill pan) to med-high. Remove the pork from marinade and season with salt and pepper. Grill until golden brown grill marks appear 3-4 minutes, flip and grill 3-4 minutes more. Pork should be cooked to medium doneness (145-150°F). Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 6-8 minutes before serving.

Serve the chops on a layer of the yogurt dip (or with the yogurt dip on the side) and garnish with lemon zest and finely chopped oregano.

This Ontario Pork Loin Chops with Hummus-Yogurt Dip recipe was created in partnership with Ontario Pork however, opinions in this post are my own.