Shrimp and Avocado Salad

Blue Mesa Grill Recipe

1 pound baby lettuce mix
1/2 cup julienne cut jicama
1/2 julienne cut mango
1/2 julienne cut red onion
1/2 julienne cut, seeded tomatoes
1 sliced avocado
16 Grilled Rojo Shrimp see recipe
3/4 cup Tequila Orange Vinaigrette  (Recipe Below)

Tequila Orange Vinaigrette:
2 tablespoons Sauza Silver Tequila
1/2 cup orange juice concentrate
1/4 cup water
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon black pepper
1 teaspoon salt
2 cups canola oil

Combine all ingredients except oil in a food processor and pulse for 15 seconds. With the motor running, add oil in a slow stream to emulsify. Use about 1/2 to dress salad. Save the remaining to glaze the shrimp.

Recado Rojo Rub for Shrimp:
1 cup ground achiote*
5 tablespoons black pepper
5 tablespoons dried oregano
2 teaspoons ground cloves
1 tablespoon ground cumin
5 tablespoons ground cinnamon
5 tablespoons ground coriander
5 tablespoons kosher salt
6 tablespoons granulated garlic

Mix all the spices together until well blended.
Note: You’ll only need about 1/2 cup of this recipe. Save the remaining mixture for future use.

Recado Rojo Grilled Shrimp:
16 shelled and de-veined, large shrimp (16/20 count)
Recado Rojo Rub, as needed
Tequila Orange Vinaigrette

Generously rub each shrimp with the Recado Rojo. Place the shrimp on a well heated grill for 1 to 2 minutes each side. Baste the shrimp with the Tequila Orange Vinaigrette.

Assembling Salad: Mix salad ingredients (except avocado and shrimp) with Tequila Orange Vinaigrette and portion on each salad plate. Place the avocado slices around the center of the salad.
Arrange 4 grilled shrimp on each salad. Makes 4 servings.

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