Taste the zest with grilled adobo shrimp salad, featuring a citrusy marinade and served with fresh orange and grapefruit segments.
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Ingredients
- 4 Florida Oranges
- 4 Florida Grapefruit
- 1 pound jumbo shrimp, peeled and de-veined (leave the tail sections intact)
- 5 cups washed, stemmed spinach leaves or mesclun
For Adobo Marinade:
- 1/2 cup Florida Grapefruit juice
- 1/4 cup Florida Orange Juice concentrate
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- Combine the ingredients for the marinade in a mortar and pestle or blender and puree until smooth. Correct the seasoning, adding salt and pepper to taste: the mixture should be highly seasoned. Combine the shrimp and 2/3 of the marinade in a non-reactive bowl and stir to mix. Cover the bowl with plastic wrap and marinate the shrimp for 30 minutes, turning occasionally.
- Cut the rind (both the zest and white pith) off the oranges to expose the flesh. Make V-shaped cuts to remove the individual segments from the membranes, working over a bowl to catch the juices. Remove any seeds with a fork. Section the grapefruit the same way. Arrange the orange and grapefruit segments around the outside edge of a platter or 4 salad plates, alternating orange and grapefruit segments. Mound the spinach or mesclun in the center. The recipe can be prepared ahead to this stage.
- Preheat the barbecue grill or broiler to high. Grill or broil the shrimp until cooked, 1 to 2 minutes per side. Arrange the shrimp on top of the salad and spoon the reserved marinade over the greens, orange and grapefruit segments, and shrimp.
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