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GRILLED SHRIMP WITH GRAPEFRUIT, ORANGE AND BASIL SALAD

How to prepare

Difficulty Level:        
Yield: 2 Servings
Ingredients:
 For the Salad: For the Dressing:

 

2 lb. Gulf Coast Shrimp 21/25 Count
2 each Ruby Grapefruit
3 Navel Oranges
6 cups Baby Greens
1 pint Red Teardrop Tomatoes, cut in half
1/4 cup Pine Nuts
1 Tbs. Garlic, chopped (2 cloves)
2 Tbs. Dijon-style Mustard
2 Tbs. Rice Wine Vinegar
3 Tbs. Fresh Lemon Juice plus Zest from 1 lemon
1 cup Fresh Basil Leaves, chopped
1/2 cups Vegetable Oil
 

How to prepare Shrimp  

  1. Leave the wooden skewers in the water fully submerged for 15-30 minutes to allow water to penetrate through the wood.
  2. Once the skewers are ready, gently push the skewer through the shrimp, right above the shell of the tail
  3. Continue to skewer through the opposite tip of the shrimp
  4. Repeat the process until you have 3 shrimp on each skewer
  5. Heat chargrill BBQ
  6. Evenly season the shrimp with your choice of Seasoning on both sides of the shrimp. We used salt and black pepper in this recipe.
  7. Lightly char-grill the shrimp until done (approx. 3-4 minutes per side)
  8. Be mindful to not burn the shrimp tails.

How to prepare the Dressing 

  1. Toast Pine Nuts until golden in a 350˚ F. oven for 8-10 minutes.
  2. Combine 2 Tbl. of the Pine Nuts, Garlic, Mustard, Vinegar, Lemon Juice and Lemon Zest, and Basil in a blender and puree as best as you can. Don’t worry if you have a big blender and it doesn’t chop up well. It will. With the motor still running, slowly add in the oil in a steady stream. It should start to puree the ingredients easier and start to emulsify.
  3. Season with salt and pepper to taste and keep cold.
How to prepare the Salad 
  1. Using a sharp knife, cut down through the skin of the grapefruit following the contour of the fruit removing the white pith and a small portion of the flesh to expose the inner fruit.
  2. Working over a bowl, cut along the inside of the membranes toward the center of the fruit to remove individual sections of the flesh. Set aside.
  3. Repeat with the oranges and set them aside.
How to assemble the dish 
  1. In a large bowl, combine the baby greens, cut tomatoes, and the orange sections.
  2. Add enough of the dressing to thoroughly moisten the ingredients and toss the salad.
  3. Place into a serving bowl and sprinkle the remaining 2 Tbs. pine nuts over the top.
  4. Remove Shrimp from the skewers and place on top of the salad. Enjoy!
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