Citrus Grilled Shrimp Salad

Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
4 servings

This shrimp salad features a orange vinagrette dressing made with Dijon mustard, orange juice, garlic and shallots.

Ingredients

2 cloves garlic, crushed
1/2 cup chili-infused extra-virgin olive oil
1 lime, juiced
1/2 tsp. salt
1/4 tsp. pepper
20 extra-large shrimp, peeled, deveined, tails left on
4 oz. mixed spring lettuce
2 oranges, skin, pith, membranes removed
2 grapefruits, skin, pith, membranes removed
1 small red onion, sliced
Orange Vinaigrette (recipe follows)

Orange Vinaigrette
Yield: about 1 cup

1 clove garlic
2 shallots, finely minced
1 tbsp. Dijon mustard
1/4 cup freshly squeezed orange juice
1/2 cup extra-virgin olive oil
1/2 tsp. salt
1/8 tsp. freshly ground pepper

Steps

1. For shrimp marinade, combine crushed garlic, chili olive oil, lime juice, salt and pepper. Add shrimp, place in refrigerator for ½ hour.

2. Grill shrimp on hot grill just until opaque, about 2 mins. per side.

3. Mix lettuce, citrus segments and onion in large bowl. Toss with just enough Orange Vinaigrette (recipe follows) to lightly coat.

4. Divide among 4 salad plates. Top each with 5 shrimp.

For Orange Vinaigrette:
1. Mash garlic in small bowl. Add shallots and mustard.

2. Whisk in orange juice. Then slowly whisk in olive oil.

3. Season to taste with salt and pepper. Adjust for acidity.

Recipe by Jaime Palenque, Banner Thunderbird Medical Center, Glendale, Ariz.

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Ideas and Innovation
peppers jars

While it only serves 200 students and staff daily, the Muse School in Calabasas, Calif. , has a need for fresh produce that’s much larger than the typical K-12 school. The private institution serves entirely vegan fare, menuing 1,000 pounds of fruit and vegetables per week.

“Despite the large amount of produce we use, the great majority is consumed, and there’s little spoilage,” says Kayla Webb, executive chef. “We barely throw away any produce.”

The Muse School has strict policies in place—outside food is banned, for example, to cut down on waste. But even if an operation...

FSD Resources