Grilled Shrimp Salad with Kevin’s Cilantro Lime Sauce
Grilled Shrimp Salad with Kevin's Cilantro Lime Sauce
Equipment
- Cutting Board
- Chopping Knife
- Medium Bowl
- Electric Skillet or Flat Top Grill
- Tongs
- Pairing Knife
Ingredients
- 12 oz. Shrimp peeled, deveined and tail-off
- 1 Orange supremed
- 1 cup Grape Tomatoes cut in half
- Petite Romaine whole hearts
- 1 head Escarole chopped
- 1 cup Black Beans rinsed
- 2 Tablespoons Olive Oil
- 1/3 Cup Kevin’s Cilantro Lime Sauce
- 1/4 Cup Italian Salad Dressing
Instructions
- Rinse shrimp. Add shrimp and Kevin’s Cilantro Lime Sauce to a medium bowl. Toss and allow to sit for 5 minutes.
- On a flat top grill the shrimp 2 minutes per a side on med-high heat. Remove shrimp and place in bowl.
- Brush olive oil on the romaine hearts and grill for 5 minutes per side on med-high heat. The romaine will turn lightly brown and slightly wilt. Remove romaine and rough chop.
- To assemble the salads, layer escarole, grilled romaine, shrimp, tomatoes, orange supremes and top with favorite Italian salad dressing.
Notes
Fun Fact: Escarole packs fiber and several nutrients, including copper, folate, and vitamins A, C, and K — all with very few calories and zero fat.
Pro Tip: How to Cut Supremes
This French technique is a bit more complicated leaving tender segments of orange without any of the membrane. Supreme citrus is often used in salads. 1. Stabilize the orange With a very sharp paring knife, slice off both ends of the orange to expose the flesh. Place the orange with one cut end down on the cutting board. 2. Cut off the peel Working as close to the citrus flesh as possible, cut along the curve of the fruit to remove a section of peel, exposing the fruit underneath. Once the peel is off, you can trim off any remaining bits of pith still clinging to the orange. 3. Segment it out Working over a bowl, hold the peeled and pith-less orange in your non-dominant hand and, using the knife, carefully cut along the membranes (the core of the orange) to slice out each segment (aka "supreme"). Let the segment fall into the bowl. Continue rotating the fruit and cutting out the supremes, until you’ve separated all of the membranes from the citrus supremes. Use your utility knife to remove any seeds that might still be attached once you remove the membranes. And don't forget to squeeze that orange core once you've removed the segments—there's plenty of tasty juice in there!
Pro Tip: How to Cut SupremesThis French technique is a bit more complicated leaving tender segments of orange without any of the membrane. Supreme citrus is often used in salads. 1. Stabilize the orange With a very sharp paring knife, slice off both ends of the orange to expose the flesh. Place the orange with one cut end down on the cutting board. 2. Cut off the peel Working as close to the citrus flesh as possible, cut along the curve of the fruit to remove a section of peel, exposing the fruit underneath. Once the peel is off, you can trim off any remaining bits of pith still clinging to the orange. 3. Segment it out Working over a bowl, hold the peeled and pith-less orange in your non-dominant hand and, using the knife, carefully cut along the membranes (the core of the orange) to slice out each segment (aka "supreme"). Let the segment fall into the bowl. Continue rotating the fruit and cutting out the supremes, until you’ve separated all of the membranes from the citrus supremes. Use your utility knife to remove any seeds that might still be attached once you remove the membranes. And don't forget to squeeze that orange core once you've removed the segments—there's plenty of tasty juice in there!
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