Contents of your meal kit:
shrimp
grapefruit vinaigrette
zucchini
red onion
mint
arugula
grapefruit segments
feta
Cookware needed: grill (see note), mixing bowl, foil, salad bowl
Finishing steps:
- Preheat grill to high. While grill is heating, prepare the ingredients for grilling.
- If shrimp are still frozen, place in a colander under cold running water. Set aside to drain. In a mixing bowl, drizzle shrimp with HALF of the grapefruit vinaigrette base and season with salt & pepper. Toss to combine and set aside.
- Slice zucchini in half lengthwise. On a cutting board, rub zucchini with olive oil, salt & pepper.
- Drizzle sliced red onion with olive oil and season with salt & pepper.
- Once grill is hot, get ready to cook ingredients, simultaneously:
- Lay down a piece of foil large enough for onions and shrimp. Arrange just the onions first in an even layer on the foil and toss occasionally while you are grilling the rest of the meal. (Keeping the lid closed will help speed up the cooking process, just be sure to check frequently to avoid flare-ups.)
- Place zucchini on the grill and cook until tender about 3-4 minutes, transfer to a plate or cutting board
- When onions are tender and browning in spots, add shrimp to foil. Cook about 2-3 minutes per side or until opaque. Carefully remove foil from grill, transferring onions and shrimp to a plate or cutting board.
- Once vegetables are cool enough to handle, chop onion and zucchini into bite-sized pieces.
- Pour remaining half of vinaigrette base into the bottom of your salad bowl and add a drizzle of olive oil. Whisk or mix with a fork to combine. Finely chop mint and add to vinaigrette. Add arugula to salad bowl, toss gently and season with salt & pepper to taste.
- Divide arugula between plates and top with zucchini, onion, grapefruit, shrimp, and crumbled feta. Enjoy!
Note: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.