Grilled Shrimp Salad Recipe - Cooking Index
Grilled Shrimp Salad Recipe - Cooking Index
| 3/4 cup | 177ml | Fresh lime juice |
| 1/2 cup | 118ml | Orange marmalade |
| 3 cups | 279g / 9.8oz | Garlic cloves - minced (1 tbspn) (large) |
| 1/4 cup | 4g / 0.1oz | Chopped cilantro leaves |
| 1/2 cup | 118ml | Olive oil |
| 4 teaspoons | 20ml | Soy sauce |
| 1/2 teaspoon | 2.5ml | Dried hot red pepper flakes |
| 1 lb | 454g / 16oz | Large shrimp - (abt 16) - shelled, deveined |
| 4 | Wooden skewers | |
| 1 | Ripe avocado - peeled, quartered | |
| Lengthwise, and fanned out onto 4 plates | ||
| 1 | Orange - peeled, sectioned | |
| = (all pith and membranes removed) | ||
| Fresh cilantro sprigs |
In a medium non-reactive bowl, whisk together the lime juice, marmalade, garlic, cilantro, 7 tablespoons of the olive oil, soy sauce and dried hot red pepper flakes. Using a measuring cup, remove 1/2 cup and set aside, refrigerated. Add the shrimp to the bowl and toss to combine thoroughly with the marinade. Refrigerate for 30 minutes, stirring occasionally.
Place the skewers in a shallow tray and cover with hot water. Set aside until you are ready to grill the shrimp.
Preheat a grill or broiler to medium heat.
Place the shrimp on the soaked wooden skewers. Lightly pat dry with paper towels and, using a brush, lightly coat the shrimp on both sides with the remaining tablespoon of olive oil. Grill for about 2 to 3 minutes on each side, or until shrimp are golden brown on both sides and cooked through. Place the shrimp on top of the fanned avocado slices and season with salt to taste. Top with the orange segments then divide the reserved dressing evenly among the 4 plates and garnish with the cilantro sprigs. Serve immediately.
This recipe yields 4 appetizer servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D21) - from the TV FOOD NETWORK
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