Makes: 4 servings
Prep Time: 40 minutes
Cook Time: 5 minutes
1 lb jumbo shrimp, peeled and de-veined (leave the tail sections intact)
4 Florida oranges
4 Florida grapefruits
5 C washed, stemmed spinach leaves or mesclun
4 cloves garlic, minced
1 t ground cumin
1/2 C fresh Florida grapefruit juice
1/4 C Florida orange juice concentrate
2 T extra virgin olive oil
salt and freshly ground black pepper to taste
- Combine the ingredients for the marinade in a mortar and pestle or blender and puree until smooth. Correct the seasoning, adding salt and pepper to taste: the mixture should be highly seasoned. Combine the shrimp and 2/3 of the marinade in a non-reactive bowl and stir to mix. Cover the bowl with plastic wrap and marinate the shrimp for 30 minutes, turning occasionally.
- Cut the rind (both the zest and white pith) off the oranges to expose the flesh. Make V-shaped cuts to remove the individual segments from the membranes, working over a bowl to catch the juices. Remove any seeds with a fork. Section the grapefruit the same way. Arrange the orange and grapefruit segments around the outside edge of a platter or 4 salad plates, alternating orange and grapefruit segments. Mound the spinach or mesclun in the center. The recipe can be prepared ahead to this stage.
- Preheat the barbecue grill to high. Grill or broil the shrimp until cooked, 1 to 2 minutes per side. Arrange the shrimp on top of the salad and spoon the reversed marinade over the greens, orange and grapefruit segments, and shrimp.
Recipe courtesy of floridajuice.com.