RECIPE # 4171 - GRILLED SHRIMP SALAD WITH ORANGE-MINT DRESSING, Monday, July 28, 2008
CHEF JON ASHTON / CABOT CHEESE
1 1/4 pounds large fresh shrimp, peeled and deveined 1 tablespoon plus 3 tablespoons olive oil 4-5 (10-inch) metal or bamboo skewers 3 tablespoons fresh orange juice 1 teaspoon grated orange zest 3 tablespoons sherry vinegar 3 tablespoons honey 3 tablespoons chopped fresh mint 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 cups mesclun mix, baby arugula, torn frisee (French curly endive) or other greens 2 large vine-ripened tomatoes, cored and diced 1 cup garlic-flavored croutons 1 cup grated Cabot Monterey Jack or Mild Cheddar
1. Prepare hot fire in charcoal grill or preheat gas grill to high. 2. In medium bowl, toss shrimp with 1 tablespoon oil. Thread shrimp on skewers. Place directly over heat and cook until pink, about 2 minutes per side. Remove from heat; slide shrimp off skewers onto plate. 3. In small bowl, whisk together orange juice and zest, vinegar, remaining 3 tablespoons oil, honey, mint, salt and pepper. 4. Divide greens among 4 plates. Top with tomatoes, croutons and shrimp. Drizzle each with one fourth of dressing. Top with cheese.