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

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business
allergies

Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

FSD Resources