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CARIBBEAN SHRIMP TROPICAL SALAD WITH LIME VINAIGRETTE


Ingredients Amount
For the shrimp:
Shrimp, peeled and deveined 1 lb.
White wine ½ cup
Water 1 qt.
Peppercorns ⅛ tsp.
Bay leaves 2 ea.
 
For the salad:
Grapefruits, pink, pith, and peel sliced off, fruit cut into segments and segments cut in half 4 ea.
Mangoes, semi-ripe, peeled and chopped 4 ea.
Bananas, peeled and sliced 2 ea.
Oranges, segmented 2 ea.
Coconut, toasted ¼ cup
Cashews, toasted and roughly chopped 1 Tbsp.
Sugar 3 Tbsp.
 
 
For the vinaigrette:
Oil, neutral flavored, like grapeseed 2 Tbsp.
Starbucks espresso, fresh brewed 2 Tbsp.
Soy sauce 1 Tbsp.
Lime juice 1 Tbsp.
Coconut milk 2 Tbsp.
Habanero, seeded and finely chopped 1 ea.
Fresh mint leaves, chopped ¼ cup
Cilantro, chopped ¼ cup
Lime, zested and juiced 1 ea.
Ginger, minced 1 tsp.
Sugar 1 tsp.
Kosher salt 1 tsp.
Pink Peppercorns, cracked ½ tsp.
Mint and pink peppercorns for garnish  

Method

  1. For the shrimp: Combine the wine, water, peppercorns, and bay leaves in a medium pot and bring to a boil. Add the shrimp and cook the shrimp until just done, about 3 minutes. Drain and chill.

  2. For the salad: Toss the grapefruit with the mangoes, bananas, oranges, coconut, cashews and sugar together in a large bowl. Cut half the cooked shrimp into small bite sized pieces and add to the salad. Cover with plastic wrap and refrigerate for 1 hour.

  3. For the vinaigrette: In a medium bowl whisk together the vinaigrette ingredients. Pour over the fruit, toss to combine and portion out in chilled serving bowls. Top each salad with the remaining cooked shrimp and garnish with a small mint sprig and a little crushed pink peppercorn.

Yields 6 to 8 portions

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