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Grilled Jerk Shrimp Salad With Citrus Coconut Vinagrette

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Submitted by: cherylptw373316

 

Look out! The jerk marinade contains some really hot chili peppers. If your taste buds want a milder flavor, go with a jalapeno chili pepper instead of the habanera.
 

Ingredients

  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon minced fresh habanero or scotch bonnet chile pepper
  • Dash black pepper
  • 1/4 cup chopped cilantro
  • 2 scallions, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf, crumbled
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice
  • 1/2 cup vegetable oil
  • 24 large fresh shrimp, peeled and deveined
  • 1/4 cup unsweetened shredded coconut, lightly toasted
  • 1/4 cup canned passion fruit nectar
  • 1/4 cup white wine vinegar
  • 2 tablespoon fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon grated lemon zest
  • 1/4 teaspoon grated lime zest
  • 1/4 teaspoon grated orange zest
  • 1/4 teaspoon kosher salt
  • 1/2 cup olive oil
  • 1 tablespoon chopped cilantro
  • 4 teaspoons chopped red bell pepper
  • 1 cup diced ripe mango
  • 6 cups mixed baby greens
  • 1/4 cup thinly sliced red onion

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Method

For marinade, place kosher salt, nutmeg, cinnamon, allspice, chili pepper, black pepper, cilantro, scallions, garlic, ginger, thyme, bay leaf, brown sugar, the 2 tablespoons lime juice, and the vegetable oil in a blender. Cover and puree until combined (add water, a little at a time, if needed to agitate blender). Scrape contents of blender into a resealable plastic bag; add shrimp. Refrigerate at least 4 hours or overnight. Meanwhile, for the vinaigrette, add the coconut, passion fruit nectar, white wine vinegar, orange juice, the 1 tablespoon lime juice, lemon juice, orange zest, lime zest, lemon zest, and salt to blender. Cover and puree on low speed. Drizzle olive oil slowly into blender and continue to process for two minutes. Pour vinaigrette into a serving dish and stir in chopped cilantro and chopped red bell pepper; set aside. Spray a cold grill rack with nonstick cooking spray. Drain shrimp, discarding marinade. Grill shrimp directly over medium coals for 7 to 9 minutes or until opaque. Remove shrimp from grill. To make salads, place 1 1/2 cups baby greens on each salad plate; top with red onion. Arrange 6 shrimp atop each salad; sprinkle mango around the side of each salad. Drizzle some of the vinaigrette over each salad; pass remaining vinaigrette.

 

Notes: The longer shrimp marinates, the more intense the flavor. More peppers can be added for those who like it really spicy!

 

Number of Servings: 4

 

Submitted by: cherylptw373316 ()

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