Hal Holden-Bache’s Smoked Shrimp Salad

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This time, Amanda Hardin of High Heels To Hot Wheels is bringing us a fresh summer recipe from Lockeland Table’s Hal Holden-Bache.

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Situated at the Top o’Woodland Street in East Nashville is Lockeland Table – a rustically-inspired restaurant, where you will find one of the greatest culinary talents in town. Hal Holden-Bache is a chef that knows how to serve fresh, uncomplicated dishes that are bursting with flavor and no doubt possess an obvious passion and knowledge for good food in its formation.

Not only do I admire Chef Hal for his culinary abilities, I am happy to call him my friend. I felt very flattered that he could share one of his top summer recipes to make at home. It really put my small urban garden harvest to use.

This salad is fresh and vibrant and while simple in composition, it is bursting with flavor. Chef Hal, his counterpart Cara Graham and the Lockeland Table crew will be showcasing some of their tasty creations such as this salad at this year’s Festival on Saturday, September 20th.

Chef Hal Holden-Bache’s

Smoked Gulf Shrimp with Corn & Blueberry Salad

salad pic

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 5 minutes
Inactive Time: 10 minutes
Total Time: 25 minutes

salad components


1/2 lb. raw Gulf shrimp, shell on (16-20 count)
½ pt. grape or cherry tomatoes, halved (use a variety of types and colors for better presentation and flavor)
½ pt. whole blueberries
¼ c. garden fresh cucumber, seeded and cut into small pieces
¼ c. red onion, thinly julienned
2 tbsp. garden herbs, torn (green basil, tarragon)
1 tbsp. good olive oil
1-2 tsp. Sherry vinegar
Kosher salt & freshly cracked black pepper to taste

grilled shrimp

For the Shrimp

Drizzle of good olive oil
1 garlic clove minced
½ tsp. fresh parsley
Kosher salt & freshly cracked black pepper to taste


Note: Chef Hal will be smoking his shrimp for the Festival, but if you are making this dish at home, grilling the shrimp will be just as effective.

  1. Heat the grill burner or cast iron grill pan if cooking inside over medium high heat. Turn down the heat to medium and lightly spray with oil. Place shrimp in shell on burner and grill on each side for 1-2 minutes or until shells are pink and appear done. Set shrimp aside to cool in shells.
  2. Combine tomatoes, blueberries, cucumber, and onion in a bowl. Add torn herbs. Drizzle with olive oil and Sherry vinegar. Toss gently to coat. Season with salt and pepper to taste. Let sit 10 minutes to marry and then very gently toss to coat.
  3. Peel shrimp to tail. Place in a bowl and dress with drizzle of olive oil, garlic clove, parsley and salt & pepper to taste. Toss to coat.
  4. Plate salad onto individual small bite plates. Top with shrimp and serve.

  5. Amanda Hardin is a busy mommy balancing a full-time career as controller of a local insurance agency and being mom to her big blue-eyed 5 year old with one more little boy on the way. She loves the thrill of a jam packed work day, but can’t wait to leave her heels at the door and kick domesticity into high gear at home. A self-taught home cook, Amanda has a passion for creating uncomplicated gourmet meals for her family and sharing them on her blog High Heels to Hot Wheels, but will also never turn down any opportunity to explore the culinary talents of the Nashville chefs on a date night with her husband Drew. She and her family reside in Nashville and are here to stay!