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Ingredients
- 1-1/2 quarts Florida Orange Juice, divided
- 2 teaspoons anchovy paste
- 1/4 cup Dijon mustard
- 1/4 cup finely chopped garlic, divided
- 1-1/2 cups olive oil
- 3 cups Florida Grapefruit Juice
- 1/2 cup lime juice
- 2 teaspoons Old Bay® Seasoning
- 96 peeled and deveined 21/25 count shrimp (2-1/2 pounds)
- 48 cups cleaned and cut Romaine lettuce, 1″x1″ (3 pounds)
- 6 cups seasoned croutons
- 1 quart Florida Orange sections (2-1/4 pounds)
- 3/4 cup grated Parmesan cheese
Instructions
To Prepare the Dressing:
- Combine the anchovy paste, mustard and 1 tablespoon of garlic in a food processor; puree until smooth.
- While the processor is running, slowly add 2 cups of the Florida Orange Juice followed by the olive oil; mix until incorporated, cover and refrigerate.
To Prepare the Marinade:
- Combine the Florida Grapefruit Juice, lime juice, Old Bay® Seasoning, remaining garlic and remaining Florida Orange Juice; reserve.
- Place eight shrimp on each of 12 skewers and marinate in the refrigerator for four hours. Discard the marinade, cover and refrigerate the shrimp until needed.
To Prepare Each Salad:
- Grill one shrimp skewer (2-3 minutes per side), and keep warm. Toss 4 cups of lettuce with 1/4 cup of dressing and place the greens on a plate.
- Top the greens with a 1/2 cup of croutons, 1/3 cup of Florida Orange Sections, 1 tablespoon of Parmesan cheese and the shrimp from one skewer.
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