Royal Trumpet Yakitori Salad

Instructions:

1. Soak skewers in warm water for 30 minutes

2. Prepare Yuzu Ponzu chimichurri: In a mixing bowl, mix herbs, garlic, shallot, fresno chiles, lemon zest and juice, halved cherry tomatoes, ½ cup yuzu ponzu and ½ cup extra virgin olive oil. Let chill for 30 minutes (can be prepared one day in advance)

3. Assemble Skewers: Coat all ingredients lightly in olive oil and lightly salt. Assemble mushrooms, vegetables and shrimp on the skewers

4. Grill: On medium-to-high heat, grill the assembled skewers and bok choy until well-cooked and charred (5-8 minutes per side)

5. After cooking, remove ingredients from skewers into a mixing bowl. Add ½ of the Yuzu Ponzu Chimichurri and toss all ingredients. Taste and add salt and additional chimichurri to taste.
   
   Serve family-style or in individual bowls.

Enjoy!

Royal Trumpet Yakitori Salad from loroeats & Smallhold.com

Serves: 2-3

Ingredients:

Yuzu Ponzu Chimichurri:

• ½ bunch of each - mint, thai basil, cilantro, minced

• 4 fresno chilis, de-seeded and minced

• 2 garlic cloves (finely minced)

• 2 lemons, zested and juiced

• ½ small box of cherry tomatoes, cherry tomatoes (halved)

• Yuzu ponzu or soy sauce

• Extra virgin olive oil

Grilled Yakitori:

• Pack of skewers

• 8 oz of Chesed Farms Royal Trumpet Mushrooms, sliced lengthwise

• 1 medium size yellow squash, cut into 1” pieces

• 1 onion, cut into 1” pieces

• 6 baby eggplants, cut into 1” pieces

• 1 head of bok choy, sliced lengthwise

• 6-12 shrimp, peeled and deveined (optional)