Salad
2 - 4 servings
15 minutes
10 minutes
Chef Heidi Allison
Combining orange with cinnamon creates an almost magical flavor pairing. But it’s crucial that you add the cayenne. The shrimp needs the kick of the cayenne to make the cinnamon work in a savory context here. And the best news is: this innovative, low-fat salad keeps you in your skinny jeans! A nice change from shrimp with cocktail sauce.
1 cup orange juice
2 tablespoons lemon juice
1/8 teaspoon lime juice
1 organic orange, zested
1 teaspoon canela (cinnamon sticks)
1 teaspoons Cayenne Pepper
1 teaspoon kosher salt
1 tablespoon dark sesame oil
16 jumbo shrimp, peeled and deveined with tails intact
4 each Heirloom Tomatoes (use yellow Heirloom Tomatoes and green Zebra Heirloom Tomatoes)
2 tablespoons cilantro, minced
In a medium saucepan over high heat, combine all ingredients except the shrimp, tomatoes, and cilantro. Bring to a boil and simmer for 5 minutes.
Place the shrimp in a glass bowl and pour the boiling marinade over the shrimp. Cover, and allow the shrimp to cool to room temperature. Refrigerate overnight.
The next day, place the tomatoes on a platter and arrange the shrimp on top. Spoon the marinade over them and sprinkle with the minced cilantro.
Allow 1 day advance preparation.
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