INGREDIENTS 4 Servings
24 - 28 each Shrimp, 16 / 20 size, peeled, deveined, tail-on
as needed Chef Larry's Seasoned salt
1/4 cup Orange juice
1 tsp. Red wine vinegar
1 tsp. Fresh mint leaves, minced
1/4 tsp. Tarragon leaves
8 each Fresh basil leaves, minced
1/2 tsp. Dijon mustard
1/3 tsp. Sugar
squeeze Fresh lemon juice
1/2 cup Olive oil, extra virgin
to taste Salt
to taste Fresh ground black pepper
2 cups Romaine lettuce, thinly sliced
1 cup Napa cabbage, thinly sliced
1 cup Carrot, julienne cut (thin matchstick strips)
to garnish Orange wedges
to garnish

Tomato wedges

 


METHOD
1. Prepare grill or grill pan. Prepare Chef Larry's Seasoned Salt per recipe, reserve. Place the shrimp on the skewers. Season seafood brochettes with seasoned salt and place on grill. Cook until seafood becomes slightly firm and opaque (about 3 minutes on each side). Remove and reserve keeping warm. Prepare Orange Vinaigrette by whisking orange juice, red wine vinegar, tarragon, mint, sugar, Dijon mustard and sugar together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Place Romaine, Napa cabbage and carrot in a large mixing bowl. Add dressing and toss. Place Romaine slaw on serving plates and top with grilled shrimp brochettes. Top with additional Orange Vinaigrette and garnish with orange and tomato wedges.
 

 


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