Chef Heidi Allison

Grilled Shrimp Salad with Heirloom Tomatoes and Cara Cara Orange Vinaigrette

Name: Grilled Shrimp Salad with Heirloom Tomatoes and Cara Cara Orange Vinaigrette
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 Cara Cara Orange juice, freshly squeezed; 1 Cara Cara Orange, zested (orange layer of skin only); 1/4 cup olive oil; 5 basil leaves, cut into slivers (chiffonade); 2 tablespoons orange vodka; 1 large shallot, minced (about 3 tablespoons); 1 teaspoon kosher salt; Fresh ground black pepper to taste; 1 pound shrimp (medium sized 30 count) peeled and deveined; 1 head Butter Lettuce, sliced into 1/2 inch strips; 1 Heirloom Tomato (use yellow Heirloom Tomatoes) cut into thin slices; 1/4 medium Spanish Onions, cut into 1/4 inch strips and soaked in ice water for 10 minutes then patted dry; 1 Cara Cara Orange, peeled and cut into sections; 1 pinch Pink Hawaiian Salt (optional); 3 tablespoons olive oil; 1/2 Cara Cara Orange juice, freshly squeezed (about 1 tablespoon); Salt and fresh ground black pepper to taste

Rated 5.0 stars by 1 users

Servings

4 servings

Prep Time

50 minutes

Cook Time

5 minutes

Author:

Chef Heidi Allison

Cara Cara oranges have just hit the market. This unique citrus fruit has a deep pink color and a rich, sweet flavor that’s a cross between the navel and blood orange. Works great with the sweet taste of grilled shrimp! Another bonus: Cara Cara oranges do not contain seeds (AKA “pink navel orange”).

Ingredients

For the Salad

1 Cara Cara Orange juice, freshly squeezed
1 Cara Cara Orange, zested (orange layer of skin only)
1/4 cup olive oil
5 basil leaves, cut into slivers (chiffonade)
2 tablespoons orange vodka
1 large shallot, minced (about 3 tablespoons)
1 teaspoon kosher salt
Fresh ground black pepper to taste
1 pound shrimp (medium sized 30 count) peeled and deveined
1 head Butter Lettuce, sliced into 1/2 inch strips
1 Heirloom Tomato (use yellow Heirloom Tomatoes) cut into thin slices
1/4 medium Spanish Onions, cut into 1/4 inch strips and soaked in ice water for 10 minutes then patted dry
1 Cara Cara Orange, peeled and cut into sections
1 pinch Pink Hawaiian Salt (optional)

For the Vinaigrette

3 tablespoons olive oil
1/2 Cara Cara Orange juice, freshly squeezed (about 1 tablespoon)
Salt and fresh ground black pepper to taste

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Directions

Mix the Cara Cara orange juice and zest, olive oil, basil, orange vodka, shallots, salt and black pepper in a glass bowl.
Spread shrimp out in a single layer in a 9-inch glass pan and pour marinade over shrimp.
Cover with plastic wrap and let shrimp marinate in the refrigerator for about 30 minutes.
Remove shrimp from refrigerator and thread onto metal skewers.
Heat a cast-iron grill on medium-high heat until hot and place shrimp on grill.
Cook until opaque and grill marks appear on shrimp, then turn over and cook until done, basting several times with marinade (about 4 minutes).
Remove shrimp from skewers and let cool.
For the vinaigrette, mix olive oil, orange juice, salt and pepper in a bowl.
Whisk together thoroughly to combine and set aside.
Arrange lettuce leaves on chilled 8-inch plates and cover with tomato, onion and orange sections, leaving about ½ inch of lettuce on perimeter of plate; top with grilled shrimp and drizzle with orange vinaigrette.
Dust with a pinch of pink salt and serve immediately.

Grilled Shrimp Salad with Heirloom Tomatoes and Cara Cara Orange Vinaigrette