Leafy Greens

When it’s extremely hot outside I am forced to leave typical manhood of, “Me want meat and potatoes,” to I’ll do any thing to have a salad.  There is something so cool and refreshing about salads when it’s hot side and not too mention the health benefits are fantastic.  There are so many different types of leafy salad greens, that I know it can sometimes be confusing to choose which ones to buy…  What you really have to do is test and tune to find out what you really like  I’m a huge fan of baby spinach, spring mix and butter leaf lettuce (Boston bibb).  If you like bitter greens i.e. spring mix you want to use a vinaigrette for a dressing, but if you like sweeter leafy lettuce you may want to try a mayonnaise based dressing.  There are of course peppery greens such as Mizuna or Arugula that pair really great with citrus based dressings such as oranges, lemons or limes.  Salad greens also go great with other vegetables such as tomatoes, cucumbers, carrots, corn, nuts, steak, chicken, shrimp, etc.  That is really the beauty of salads!  It’s a chance to take  everything you like, chop it up and throw it in a salad with a tasty vinaigrette and a grilled chicken breast.  If you are looking to shed a few pounds, salads are fantastic alternatives to the traditional grease filled lunches at your local fast food joint.  Like I always say you only limited by your creativity, so get busy and come up with a new cool a refreshing salad for you and your family to enjoy.  For a tasty shrimp salad check out my recipe below and click here to watch an instructional video.  If you have any food related questions connect with me at facebook.com/chefbillyparisi or at twitter.com/chefbillyparisi.

Fire Grilled Shrimp Salad with Ginger and Orange Vinaigrette


  • 10 cherry tomatoes cut in half
  • 1/3 cup julienne sweet onion
  • Orange segments from 2 oranges
  • 1/4 cup sliced scallions
  • 16 25-30 peeled and deveined shrimp
  • 4 wooden skewers soaked in water
  • 3 tablespoons olive oil
  • 10 asparagus spears
  • 3 cups of spring mix lettuce
  • Kosher salt and fresh cracked pepper to taste


  • 1 teaspoon of finely chopped fresh ginger
  • 1 teaspoon of sugar
  • 2 tablespoons rice wine vinegar
  • juice of 1 large orange
  • 1 to 2 teaspoons of soy sauce
  • 1/3 cup vegetable oil
  • 1 tablespoon chiffonade fresh basil
  • Kosher salt and fresh cracked pepper to taste

Serves 2 to 3


  1. Dressing: In a large bowl add in ginger, orange juice, soy, rice wine vinegar, sugar and stir in vegetable oil and basil.  Season with salt and pepper and set aside.
  2. Next, skewer the shrimp, add them to a bowl and pour olive oil over them and season with salt and pepper.
  3. In a small bowl add in asparagus and toss them in olive oil, salt and pepper.
  4. On a hot grill place the skewered shrimp and asparagus.  Cook until shrimp is done in the center and asparagus is tender.
  5. In a bowl add in lettuce and all cooked veggies and toss them in the vinaigrette and season with salt and pepper.
  6. Add the salad to a bowl and place the shrimp on top.


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