THURSDAY
Salt-Grilled Shrimp | Mixed Greens with a Citrus-Parmesan Vinaigrette
This grilled shrimp dish is served at Michael Mina, San Francisco and it’s appeal, for me, rests in the perfect marriage of sweet, salty & spicy. I was so happy to see the recipe revealed in the R.S.V.P. section of this month’s Bon Appétit. It is a wonderfully simple dish…serve the shrimp {set atop a platter of orange slices} as an hors d’oeuvre for a summer cocktail party or pair it with a simple salad for a lunch or light dinner. Add a lemony risotto to the menu for a more substantial meal. The weather this evening was warm so I chose to keep the meal on the lighter side and did not prepare the risotto…the shrimp and salad, dressed in a citrus vinaigrette, were delicious!
Salt-Grilled Shrimp {adapted from Michael Mina, San Francisco via Bon Appétit, June 2013}
- 2-3 garlic cloves, minced or pushed through a garlic press
- 2 pounds jumbo shrimp, peeled & deveined
- ½ cup freshly-squeezed orange juice
- 4 tablespoons olive oil
- 2 teaspoons hot chili paste (such as sambal oelek)
- 2 teaspoons smoked paprika
- ½ teaspoon freshly ground black pepper
- 2 navel oranges, thinly sliced into rounds
- Coarse sea salt
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Combine garlic, shrimp, orange juice, oil, chili paste, paprika, and pepper in a medium bowl. Cover and chill at least 2 hours and up to 4 hours.
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Line a serving platter with orange slices; set aside.
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Cover bottom of grill pan or cast-iron skillet evenly with salt. Place pan over medium-high heat, cover {salt may pop while it’s heating}, and heat until pan and salt are hot. Place shrimp in pan in a single layer and cook, uncovered, until shrimp are opaque throughout, about 2 minutes per side. Transfer shrimp to prepared platter, brushing off any excess salt.
{Serves 6}
Shrimp in the marinade…
First 2 minutes in the cast-iron skillet…
Turn and cook for another 2 minutes…
Remove cooked shrimp to a large platter lined with orange slices. The hot shrimp will absorb the sweet juice from the fruit…
Serve shrimp, along with one or two of the orange slices, with a simple salad of mixed greens and sliced red onion, dressed in a Citrus-Parmesan Vinaigrette…
