Grilled Shrimp Salad
Serves 4
Recipe By: Emeril Lagasse
3/4 cup fresh lime juice
1/2 cup orange marmalade
3largegarlic cloves -- minced (1 tablespoon)
1/4 cup chopped cilantro leaves
1/2 cup olive oil
4 teaspoons soy sauce
1/2 teaspoons dried hot red pepper flakes
1 pounds large shrimp -- about 16, shelled and deveined
4 wooden skewers
1 ripe avocado -- peeled and quartered lengthwise, fanned out onto
4 plates
1 orange -- peeled and 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.
Cook Time: 6 minutes
Yield: 4 as an appetizer
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