Blueberry Basil Salsa over Cedar Planked Shrimp Salad with Quinoa

Summer has slipped by so quickly. All of a sudden, it's September and I haven't gone blueberry picking- not even once. So I rousted a picking partner and headed out to the U-Pick patch bright and early.  For the more season-conscience berry picker, Riley Creek Blueberry Farm is a leisurely saunter through rows full of fat fruit, but for us late-season types, it was slim pickings. We scoured the bushes and found the best harvesting method was to hit the dirt, picking the lowest foliage from our bellies.

What our picking failed to produce in volume was made up for in taste- late season blueberries tend to be much smaller than the norm, but pack more of a punch.  Our efforts in an hour and a half came out to around 2 1/2 pounds of oh-so-flavorful berries. Now, what to do with them... Blueberry Basil Salsa over Cedar Planked Shrimp Salad with Quinoa.

Ingredients 

1 Outdoor Gourmet Cedar Grilling Plank, soaked for an hour or more
1 lb. of prawns, shelled
1 bunch of Cilantro, rough chopped
3 TBS. Honey
1 lime, juice
2 cups Quinoa, cooked and chilled
Greens (whatever you got will be great!)  

Blueberry Basil and Garden Jalapeno Pepper Salsa

2 cups blueberries
1 large Jalapeno, seeded
1/4 cup red onion, diced
1 teaspoon garlic, grated
1 teaspoon ginger, grated
1 handful basil
1/2 lime, juice
1 teaspoon soy sauce
1 tablespoon sugar

Directions on Salsa- Puree everything in a food processor until smooth. And that's it! 

Shrimp Planking Directions 


First: Soak Outdoor Gourmet Cedar Grilling Plank for at least an hour. Pre-heat grill to Medium Heat (350°). 


Next: Shell shrimp and toss with honey, lime, and cilantro.

Then: Place shrimp on plank, then set plank on grill and close the lid.  Allow to smoke and smolder until bright pink (8-10 minutes).

 

Finally: Remove from grill and serve over crunchy greens and cold quinoa. Top with summery blueberry salsa and enjoy!

Welcome to your weekend. -KB