All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Grill Pan or Outdoor Grill
Before You Cook
Prepare the Ingredients
Peel and slice shallot into ½" rounds. Trim cucumber and thinly slice into rounds. Slice dried apricots into ¼" pieces. Stem and mince dill. Rinse shrimp and pat dry. In a small mixing bowl, combine shrimp, half the dill (reserve remaining for dressing), 1 tsp. olive oil, and a pinch of salt and pepper. Set aside at least 5 minutes.
Make the Dressing
Heat a grill or grill pan to medium heat. In a large mixing bowl, stir buttermilk, sour cream, Champagne vinegar, remaining dill, ¼ tsp. salt, and a pinch of pepper until combined. Set aside to let flavors marry.
Cook the Shrimp
Coat with cooking spray and add shrimp to hot grill. Grill until lightly charred and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Remove shrimp to a plate and rest 5 minutes. Reserve grill; no need to wipe clean.
Grill the Shallots
Return grill to medium heat. Drizzle shallots with ½ tsp. olive oil and a pinch of salt and pepper. Place shallots on hot grill and cook until charred and lightly softened, 4-5 minutes per side. Remove shallot from grill and add to bowl with dressing.
Toss the Salad
To bowl with dressing, add spinach, cucumber, and apricot and toss to coat.
Plate the Dish
Place salad on a plate. Top with shrimp, garnish with almonds, and serve.
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