CHARLOTTE, NC (WBTV) - Culinary expert Heidi Billotto shared her recipe for a cool summer salad that can take the edge off of a hot summer day.
Her recipe:
Grilled summer shrimp with orange vinaigrette marinade and salad dressing
Charlotte Culinary Expert, Heidi Billotto
hlnc@carolina.rr.com
2 tsp. minced shallots
½ tsp sugar
Sea salt and pepper taste
2 Tbsp. fresh minced lemon thyme and flat leaf Italian parsley or herbs of your choice
¼ cup orange juice concentrate, undiluted
3 Tbsp. dry sherry
½ cup extra virgin olive oil or orange infused extra virgin olive oil
In a food processor or blender, combine all ingredients except oil to make a smooth blend. Slowly drizzle in oil as you whisk to emulsify.
Toss shrimp in one third of the dressing to use as a marinade. marinade for at least 30 minutes. Just before you are ready to cook, pat shrimp dry, and skewer six shrimp at a time on two skewers to make for easy flipping on the grill.Grill shrimp for a minute or two on each side. Place the grilled shrimp atop individual palates of mixed local greens and drizzle the salad with the remaining dressing.
For a ‘creamy style' dressing add 1 Tbsp. of mayonnaise to the herb and vinegar mix and the blend in the oil. For a sweeter dressing use Miracle Whip instead.
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