Grilled Shrimp and Pineapple Salad with Jicama and Ginger Vinaigrette
- Pair with Sauvignon Blanc
Serving Size
4
|
Total Time
1 hour
Shrimp Ingredients
- 1 lb. of 16-20 shrimp, peeled and deveined
- 1 each pineapple, peeled and cut into ½ inch rounds
- 2 heads endive, leaves separated
- 1 bunch of watercress
- 3 radishes, shaved thin
- 1 cup of medium diced jicama
- 1 Tablespoon of toasted sesame seeds
- 1 Tablespoon of microplaned ginger
- ¼ cup of rice wine vinegar
- ½ cup + ¼ cup of grapeseed oil
- Salt and pepper to taste
Shrimp Technique
- Preheat grill to medium-high heat
- Season shrimp with salt and pepper to your liking
- Brush pineapple and shrimp with ¼ cup grapeseed oil
- Place pineapple on the grill and cook for approximately 3 minutes per side or until charred and slightly softened, remove and keep warm
- Grill shrimp approximately for 3 minutes per side or until fully cooked
- Cut pineapple into quarters and arrange on four plates
- Toss endive, watercress, radishes, and jicama in a mixing bowl, season to taste with salt and pepper
- Toss with vinaigrette and place on top of pineapples
- Place shrimp on top of salad and sprinkle with toasted sesame seeds
Salad Technique
- Preheat grill to medium-high heat
- Season shrimp with salt and pepper to your liking
- Brush pineapple and shrimp with ¼ cup grapeseed oil
- Place pineapple on the grill and cook for approximately 3 minutes per side or until charred and slightly softened, remove and keep warm
- Grill shrimp approximately for 3 minutes per side or until fully cooked
- Cut pineapple into quarters and arrange on four plates
- Toss endive, watercress, radishes, and jicama in a mixing bowl, season to taste with salt and pepper
- Toss with vinaigrette and place on top of pineapples
- Place shrimp on top of salad and sprinkle with toasted sesame seeds
Technique Vinaigrette
- Place ginger in a bowl with rice wine vinegar and let sit for 15 minutes
- Slowly whisk in ½ cup of grapeseed oil
- Season to taste with salt
