Cooking Time: 20 minutes 

Serves 6 

What you Need:

BBQ Shrimp 

• ¼ pouch of Haven’s Kitchen Tangy BBQ
• 1 lb of shrimp
• Salt + Pepper to taste 

• 3 heads of butter lettuce
• red onion, quickly pickled in apple cider vinegar  
• Radish, thinly sliced 
• Handful of Microgreens
• Tomatoes 
• Chimichurri Vinaigrette 
• ½ pouch of Haven’s Kitchen Herby Chimichurri 
• 1 tbsp apple cider vinegar 
• 1 tbsp olive oil

How to Make It: 

1. Rinse and drain your shrimp, then toss with salt, pepper, and a heavy squeeze of Tangy BBQ Sauce. Cover and let sit for 15 minutes in the fridge. 
2. Place 4-5 shrimp on each skewer.
3. Heat a grill pan or Deep Cut over medium-high until hot. Sear the shrimp for about 2-3 minutes on each side until cooked. 
4. In a small bowl, combine apple cider vinegar, olive oil, and Herby Chimichurri. Set aside. 
5. Thoroughly wash your lettuce, then assemble on Holy Sheet. 
6. Lightly dress your lettuce with a small drizzle of your vinaigrette. 
7. Next, arrange your pickled onions, sliced radish, tomatoes and microgreens over the lettuce. Then place your shrimp skewers on the salad.
8. Drizzle with the remaining vinaigrette, and for an extra pop of flavor, squeeze on a bit more BBQ sauce. Enjoy!