Grilled shrimp on Curly Spinach with Ruby Grapefruit and Vanilla-Muscat Vinaigrette
Submitted by: Chef Ken Rubin, Chef Instructor, Texas Culinary Academy- Austin, TX
Prep time: 45 minutes
- 1 lb. Texas Wild Caught shrimp, 16-20 count
- 2 T. extra virgin olive oil
- 2 tsp. honey
- pinch cayenne
- 2 heads curly Texas spinach, stems removed, washed twice
- 1 ruby grapefruit, peeled
- 1/2 small jicama, skin removed
- 1/3 c. Texas Muscat wine, reduced to 2 to 3 T.
- 2 tsp. lime juice
- 1 tsp. vanilla extract or 1/2 vanilla bean
- 2-3 T. roasted shallots
- 1/3 c. canola oil
- Kosher salt and black pepper
Peel and clean shrimp. In a small bowl, whisk together olive oil, honey, cayenne, salt and pepper. Add shrimp and let marinate for thirty minutes in refrigerator.
While shrimp is marinating, put cleaned curly spinach in a large bowl and set aside. Peel each individual grapefruit segment and discard any white pith. Cut jicama into short matchsticks.
In a blender, combine reduced Muscat wine, lime juice, vanilla (scrape the vanilla pod gently to remove the tiny black seeds or substitute vanilla extract), and roasted shallot. Pulse gently and stream in oil until incorporated. Season to taste with salt and pepper.
Combine all ingredients in a large mixing bowl and coat evenly with all but a few spoonfuls of vinaigrette. Quickly grill shrimp (2-3 minutes should do it), toss with remaining vinaigrette, and arrange over salad.
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