The Shrimp:
  • 1/2 cup  olive oil
  • Zest and juice of a large lime
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon hot pepper sauce
  • 24 large, peeled and deveined shrimp


Whisk together the oil, lime zest and juice, thyme, garlic, salt and pepper.  Thread the shrimp onto double skewers and place in a shallow dish.  Pour over the marinade.  Cover and chill for 1 to 2 hours.Just before serving, place the shrimp on a preheated hot grill and grill just until done through, 5 to 6 minutes, turning once.  Remove the shrimp from the skewers and arrange the warm (or room temperature) shrimp on top of the prepared and chilled rice mixture.


The Salad:
  • 1 1/2  cups long-grain wild rice
  • 1 pound fresh asparagus, tough ends removed
  • 3 tablespoons olive oil
  • Kosher salt
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons fresh thyme leaves
  • 2 fresh jalapeno peppers, seeded and minced
  • 1 cup chopped fresh cherry tomatoes
  • 1/2 cup chopped sweet salad onion
  • 3 tablespoons chopped flat-leaf parsley
  • Freshly ground black pepper
  • 1 recipe vinaigrette


Prepare the rice according to the directions in the chicken salad.Place the asparagus in a shallow dish.  Drizzle with 1 tablespoon of the olive oil and sprinkle lightly with kosher salt.  Grill on a hot grill just until crisp tender.  Cool and cut on the diagonal into 1” pieces.Heat the remaining 2 tablespoons of olive oil in a small skillet and lightly sauté the garlic, thyme and jalapenos.   (The garlic shouldn’t brown.)  Remove and cool.


Toss the asparagus, garlic mixture, tomato, onion and parsley into the rice.  Season to taste with salt and pepper.Make the dressing and toss into the rice.Chill until ready to serve.  Serve topped with the shrimp.8 generous servings.


The Vinaigrette
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup white balsamic vinegar
    1 tablespoon
    Dijon mustard
  • 1 teaspoon honey
  • Salt and freshly ground pepper, to taste


Whisk together.