Active Time
N/A
Total Time
35 MIN
Yield
Serves : 4

How to Make It

Step 1    

Preheat the oven to 350°. In a pie plate, toss the pumpkin seeds with 1 teaspoon of the olive oil. Season with salt and pepper and toast in the oven for about 4 minutes. Let cool.

Step 2    

Light a grill. In a large bowl, whisk both mustards with the shallot, heavy cream and the remaining 2 tablespoons of olive oil; season with salt and pepper.

Step 3    

Using a vegetable peeler, cut the carrots into long, thin ribbons. Fold the ribbons into bunches and loosely thread onto an 18-inch metal skewer. Thread the shrimp on separate metal skewers. Drizzle the carrots and shrimp with olive oil and season with salt and pepper.

Step 4    

Grill the carrots over high heat until charred on the edges, about 1 minute per side. Alternatively, spread the carrot ribbons in a perforated grill pan and grill for about 2 minutes, tossing frequently. Grill the shrimp over high heat, turning once, until nicely charred and just cooked, about 2 minutes per side.

Step 5    

Add the lettuce to the large bowl. Remove the carrots and shrimp from the skewers; add them to the bowl and toss the salad. Sprinkle with the pumpkin seeds and serve.

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