“Throw another Shrimp on the Barbie” Salad
with Orange Vinaigrette
1 ½ heads butter lettuce
¾ cup purple cabbage, thinly sliced
1 cup julienned jicama
1 avocado, peeled, seed removed and slice into 12 pieces
3 stalks green onions, chopped
3 oranges, peeled and cut into segments
Shrimp, recipe to follow
Orange vinaigrette, recipe to follow
Arrange butter lettuce leaves on a serving platter; top with cabbage, jicama, avocado, green onion, oranges and shrimp. Drizzle with orange vinaigrette & serve.
Shrimp on the Barbie
4 Tbs olive oil, divided
2 Tbs Chateau Ste. Michelle Riesling
2Tbs orange juice
2 tsp lime juice
2 tsp lemon juice
½ tsp toasted coriander seed
1 tsp sugar
Kosher salt and pepper, to taste
30 prawns (21-25 count), peeled, deveined & tails removed
Whisk together 2 Tbs olive oil with riesling, juices, coriander seeds, and sugar; season with a good pinch of salt and pepper. Toss prawns with marinade let set for 15 to 20 minutes.
Preheat grill to medium-high heat. Drain prawns, reserving the liquid. Skewer prawns, brush with remaining oil and place on grill. Cook approximately 2-3 minutes per side, brushing with reserved marinade, until done. Remove from grill; set aside to cool.
1 cup orange juice
1 tsp fresh squeezed lime or lemon juice
1 tsp orange zest
1 medium shallot, finely minced
¼ cup rice vinegar
½ cup olive oil
2 tsp mustard
1 Tbs Honey
Pinch of red pepper flakes
Salt and pepper to taste
2 Tbs chopped cilantro
Place the cup of orange juice in a small saucepan, and bring to a boil. Reduce the liquid to ¼ cup, remove from heat and cool.
Transfer orange juice to blender; add remaining ingredients except cilantro. Puree until smooth. Transfer vinaigrette to a bowl and whisk in cilantro. Season to taste with more salt & pepper, if needed.