Mississippi Gulf Shrimp & Spaghetti Squash Salad
spring, summer, fall, winter
Roasted Spaghetti Squash
- 1 spaghetti squash
- 3 tbsp butter, softened
- salt, to taste
- fresh cracked pepper, to taste
- 1 mango, peeled, pit removed
- 1 tbsp brown sugar
- 1 tbsp rice wine vinegar
- zest and juice of 1/2 lime
- 1/4 banana
- 1 clove garlic
- 2 sprigs thyme, leaves removed from stems
- 1 tbsp vegetable oil
- 1/2 cup diced pineapple
- 1/2 cup diced banana
- 1 shallot, finely chopped
- 1 tsp sweet chili sauce
- 1/4 yellow bell pepper, finely chopped
- 1/4 red bell pepper, finely chopped
- 6 leaves fresh basil, chopped
- 1 tsp honey
Cilantro–Pine Nut Pesto Shrimp
- 1 lb medium Mississippi Gulf Shrimp, deveined, tail on
- 1/4 bunch cilantro
- 2 tbsp pine nuts
- 1 clove garlic
- 1/2-inch piece fresh ginger
- juice of 1/2 lime
- 1 tbsp olive oil
- 1 tsp grated Parmesan cheese
- Cut spaghetti squash in half, brush with butter, and season with salt and pepper.
- Preheat oven to 350ºF.
- Roast for 30 minutes, or until tender.
- Scoop out seeds, and remove the squash “meat” using the tines of a fork, to resemble spaghetti noodles.
- Set aside and let cool.
- Combine all ingredients for the mango vinaigrette in blender and puree until smooth. Reserve.
- Combine all the pineapple-banana relish ingredients in a bowl and gently toss.
- Reserve in refrigerator 1 hour to let flavors develop.
- Pat Mississippi Gulf Shrimp dry with paper towel and place in a bowl.
- In a blender, combine the remaining ingredients and process until smooth.
- Pour marinade over shrimp and let marinate, refrigerated, for one hour.
- Preheat the grill or grill pan. Cook shrimp 2 minutes per side, or until just cooked through.
- To serve, toss spaghetti squash with 1 tbsp mango vinaigrette, or as needed. Divide between 4 plates, top with pineapple-banana relish and place shrimp around. Remaining vinaigrette and relish can be served on the side.
Serving Suggestion: Serve in martini glasses or other festive stemware with toast points. Use leftover mango vinaigrette for a tropical shrimp cocktail or as sauce for other grilled Mississippi Gulf Seafood.