Jalapeño Grilled Shrimp with Carmelized Onion Potato And Snap Pea Salad

When you need to be dairy-free, there’s plenty of options to keep dishes tasting somewhat cheesy and having a creamy texture… until you need to account for nut allergies, too!

This is the unfortunate case with my family, but the truth is, allergies are on the rise and should be considered by everyone. Tree nuts and dairy are on the list of the 8 major allergens, so it makes sense to be mindful that your guests may not be able to eat them at summer gatherings.

Well never fear, hummus is here! It’s an amazing solution to add that creamy texture you want – plus flavor – to your favorite dishes {like this creamy risotto}. When it comes to creamy hummus, Sabra seriously has you covered. It’s not a bad flavor enhancer for fish and chicken, too, and can help keep them from drying out.

Since spring time means it’s time to turn on the grill, this entire recipe can be cooked on it. It saves time cleaning pans and adds great flavor to the veggies to complement the flavors in the jalapeño and caramelized onion Sabra hummus.

Grilled Jalapeño Shrimp and Caramelized Onion Snap Pea Potato Salad

Serves 4-6

Dairy free, gluten free

Ingredients

• 1 lb of your favorite shrimp, shelled and deveined
• 6 ounces of Sabra jalapeño hummus
• 2 lbs baby potatoes (also sold as “tiny potatoes” or “teeny tiny potatoes”, rinsed and larger pieces halved
• 1 tablespoon avocado or olive oil
• 8 – 10 ounces snap peas, rinsed
• 1 large or 2 small spring onions, halved lengthwise
• 1 large ear of corn
• Half of a container (5 ounces) of Sabra caramelized onion hummus
• Juice of 1/2 small lemon
• Cracked black pepper to taste

Directions:

• Stir the jalapeño hummus in a small mixing bowl to incorporate all of the jalapeños evenly. Add shrimp and stir to coat.
• Peel back the corn husks without removing, and remove and discard the fibers/silk strands inside. Place the husk back over the ear of corn.
• Toss potatoes in 1/2 tbsp oil in a small to medium sized mixing bowl. Do the same for the snap peas.
• Heat grill to medium and place a grill tray over part of the grill. Spray with cooking spray and add potatoes.
• Spray the grill before adding the corn and the spring onions. Close the grill lid.
• While the corn, potatoes and onions begin cooking, divide the shrimp into four to six portions and skewer.
• After 5-7 minutes, toss potatoes and flip the onions and corn before spraying the area of the grill where the shrimp will be cooked with cooking spray, and placing the skewers on the grates. Close the grill.
• After 2-3 minutes Remove baby potatoes and place in a large serving bowl. Add the snap peas to the grill tray.
• Let the shrimp cook with the grill closed, an additional for 1-3 minutes, depending on the size. After this time, stir the snap peas and carefully flip the shrimp, re-spraying the grill grates with cooking spray before placing the shrimp down (this helps prevent the hummus from sticking, though it is normal for there to be a residue).
• After 2-4 additional minutes, carefully remove the skewers to keep as much hummus sticking to them as you can and set on a serving dish. You can now also remove the spring onions, snap peas and corn and place on a large cutting board.
• Halve the snap peas, dice the spring onions and after removing the husks, cut the kernels of of the corn. Add all to the potato mixture, along with lemon juice and black pepper. Stir well.
• Finally, add the caramelized onion hummus into the potato salad and stir to coat all ingredients.
• Serve the potato salad along with one shrimp skewer.