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Back Country BBQ Shrimp Salad


Servings: 4

Recipe courtesy of the California Olive Committee


1 pound Large shrimp, peeled and deveined

3/4 cup Prepared spicy barbecue sauce

1/4 cup Lowfat buttermilk

3 tablespoons Lowfat sour cream

1/3 cup Green onions, sliced

1 tablespoon Jalapeno peppers, minced

1/2 teaspoon Kosher salt

1/8 teaspoon Coarsely ground black pepper

1 1/2 cups Yellow corn, blanched

4 ounce Romaine lettuce, washed and shredded

1 cup Carrots, Shredded

1 cup California Black Ripe Olives, whole, pitted

3 ounce Radishes, halved and thinly sliced

1/2 cup Dry roasted peanuts


Place shrimp in a shallow baking dish and top with 1/2 cup of barbecue sauce. Toss to evenly coat and set aside to marinate for at least 15 minutes. Whisk buttermilk, sour cream, green onions, jalapenos, salt and pepper together in a small mixing bowl. Set aside. Combine corn, lettuce, carrots, California Ripe Olives, radishes and peanuts in a large mixing bowl. Set aside. Grill shrimp over a medium high heat for 1-2 minutes on each side until cooked through, brushing with remaining barbecue sauce while cooking. Toss corn mixture with buttermilk dressing and transfer to serving plates. Top with grilled shrimp and serve.