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Grilled Broccoli and Shrimp Salad

After grilling broccoli once, you’re going to wonder why you’ve never thought of cooking it this way before. Charred and crispy around the edges, tender with just a little bit of crunch, grilling brings out the best in broccoli. Toss grilled broccoli in a big bowl with lime and chili grilled shrimp and you’ve got one amazing salad.

Grilled broccoli doesn’t taste all that much different than broccoli roasted in a high-heat oven, but it cooks faster. The bright green color and a bit of crunch remain intact. Plus, who wants to crank the oven to 450 ºF in the summer?

Brassicas such as broccoli, and other sulfur-rich vegetables [8], have potent and beneficial organosulfur compounds. The more ways you can find to eat and enjoy them, the better. If shrimp [9] isn’t your thing, then pair this broccoli with grilled lime and chili marinated wild salmon or a big, juicy steak.

Servings: 4

Time in the Kitchen: 35 minutes



In a medium bowl, whisk together 1 tablespoon (15 ml) of the olive oil, plus the lime juice, chili powder and garlic. Add the shrimp and stir well to cover with the marinade. Lighlty salt the shrimp and let it marinate while you prepare the broccoli and heat the grill. When you’re ready to grill, thread the shrimp on skewers.

Heat a grill to medium high heat.

Put the broccoli florets in a large bowl. Drizzle the remaining 1/3 cup (80 ml) of olive oil over the broccoli and use your hands to toss the broccoli so it’s evenly and thoroughly coated in olive oil and a few pinches of salt. If the broccoli seems dry, add more olive oil.

Grill the broccoli florets for 8 to 12 minutes, so the tips are nicely charred. Keep an eye on it, turning the florets as necessary so they don’t get too crispy.

When the broccoli is off the grill, then grill the shrimp skewers for 2 minutes on each side.

In a large bowl, toss together the shrimp and broccoli. Squeeze fresh lime juice on top.