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Chef Don's
Favorite Cape Cod Seafood Recipes
Citrus Grilled Shrimp over Greens
Serves 4
1 lb. large Shrimp, peeled and deveined (leave tail on for presentation)
1/2 cup Orange Juice
1 Tbsp. Lime Juice
2 tsp. Olive Oil
2 tsp. Dijon Mustard
1/2 tsp. finely grated Lime Zest from 1 lime, reserve lime
Metal or wooden skewers
2 tsp. Thyme Leaves
2 tsp. Chives, chopped
6 cups Mixed Lettuces (any combination Romaine, Bibb, endive, or baby greens)
1 cup Cherry Tomatoes, halved
Salt and Pepper to taste
Coat
an outdoor grill or stove-top grill pan with cooking spray and preheat
to medium-high. Skewer shrimp on metal or wooden skewers or place in a
grilling basket. Set aside.
Zest lime, then slice in half and place on grill.
In
a small bowl, whisk together orange juice, lime juice, oil, mustard,
lime zest, salt, and black pepper. Remove 3 tablespoons of citrus
mixture and brush all over shrimp (reserve remaining mixture to use as
a vinaigrette for the greens). Grill shrimp 3 minutes on 1 side. Flip
and cook 1 to 3 more minutes, until shrimp are bright pink and cooked
through.
Add thyme and chives to reserved citrus mixture. Arrange
lettuce on individual plates. Top lettuce with tomatoes and grilled
shrimp. Spoon reserved citrus vinaigrette over top, squeeze juice from
grilled lime and serve.
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