Grilled Scallions with Soy-Honey-Mustard Glaze; Asian Shrimp and Chopped Vegetable Salad

It’s been a very interesting Labor Day weekend so far.

 

I have BPPV.

 

No, that’s not a  venereal disease.

 

This morning, I’d had enough of the persistent nausea and light-headedness. No matter what I did (or didn’t do), no matter what I ate (or didn’t eat) I couldn’t find lasting relief. There’s nothing worse than an upset stomach; it completely disarms you. As it turns out, I have benign paroxysmal positional vertigo.

 

45 minutes, an IV of saline and a nice antiemetic injection later I’m feeling much more like myself.

Despite my sick moments, I did have a chance to make something truly, truly delicious: grilled scallions with a soy-honey-mustard glaze and a marinated shrimp and chopped vegetable salad.

Ingredients For Chopped Salad

  • 1/2 cucumber, seeds removed and chopped
  • 1 bell pepper, sliced
  • 1/2 cup shrimp, cooked and butterflied
  • 2 scallions
  • soy sauce
  • sriracha
  • brown sugar
  • rice wine vinegar
  • chile flakes
  • 1 mango
  • 1 cup cabbage
  • soy sauce

Directions

  1. Chop cucumber and salt liberally in a bowl. Set aside.
  2. Chop remaining vegetables and mango.
  3. Prepare shrimp (boiling or steaming is best) and chill. Once cool, butterfly.
  4. Rinse cucumber slices over a sieve or colander, squeezing moisture out of the slices. Combine all vegetables into a bowl with shrimp
  5. Prepare vinaigrette by combining : 2 tbsp soy sauce, 2 tsp sriracha, 2-3 tsp rice wine vinegar, dash of chile flakes, 2-3 tbsp brown sugar. Adjust seasoning as needed.
  6. Toss salad with vinaigrette.

Grilled Scallions with Soy-Honey-Mustard Glaze

  • scallions, ends trimmed and cleaned
  • non-stick cooking spray, preferably canola
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tbsp mustard
  1. Set grill pan on high. Coat with non-stick spray.
  2. Add scallions, grill for 4 min on each side.
  3. In a saucepan on high heat, combine honey and soy sauce. Reduce by 1/3 and add mustard. Reduce by a bit more. Taste as you go; this can become concentrated very easily!
  4. Serve over scallions. Enjoy!

 

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