Salt-Grilled Shrimp & Mixed Greens with a Citrus-Parmesan Vinaigrette


Salt-Grilled Shrimp  |  Mixed Greens with a Citrus-Parmesan Vinaigrette

Intro Collage

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
  1. 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.
  2. Line a serving platter with orange slices; set aside.
  3. 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



K Initial


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