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Savor the tastes of summer with this Grilled Citrus Shrimp Salad

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RICHMOND, Va - Restauranteur and Chef Joy Crump, Owner of FOODE and Mercantile, was back in the Virginia This Morning kitchen to serve up a taste of summer with her Grilled Citrus Shrimp Salad with Blood Orange Vinaigrette. This light dish is packed with flavor and a perfect meal for a warm summer evening. Joy recently opened her second restaurant, Mercantile, which features a farm-to-table breakfast and brunch experience, located at 205 William St. in Fredericksburg around the corner from FOODE. For more information call 540-371-2945 or visit www.foodeonline.com.

GRILLED CITRUS SHRIMP SALAD WITH BLOOD ORANGE VINAIGRETTE

Makes 2 salads

For the shrimp:
  • 2 lbs. shrimp (peeled, deveined, tails off)
  • juice of 1 lemon
  • juice of 1 lime
  • ¼ c. olive oil
  • ¼ c. chopped fresh herbs (cilantro, parsley, oregano, etc.)
  • 1 tsp. salt
  • cracked black pepper

For the salad:

  • 2 thick slices pumpernickel bread, cut into 1” croutons
  • 1 T. olive oil
  • salt & pepper
  • 6 cups of your favorite mixed lettuces
  • 1 lb. marinated shrimp, grilled and chilled
  • ¼ c. currants
  • ¼ c. toasted pecans
  • ¼ c crumbled feta

For the vinaigrette:

  • ½ c. blood orange puree (or, just use orange juice concentrate)
  • 3 T. champagne vinegar
  • 2 T. honey
  • ¼ tsp. cayenne
  • 1 c. olive oil

Shrimp:

Marinate shrimp for 15 minutes.  Remove from the marinade and place on a hot grill (400 degrees).  Cook for 4-5 minutes, turning once.  Shrimp should be firm and opaque; do not over-cook.  Remove the shrimp and place in a single layer in a shallow dish and chill, uncovered in the fridge until cold (1 hour).

Vinaigrette:

In a bowl, add blood orange puree, champagne vinegar, honey and cayenne and stir. Once combined, whisk mixture while slowly drizzling in the olive oil. Set aside.

To assemble:

Preheat oven to 350 degrees.  In a medium bowl, toss the croutons in the olive oil until they’re well coated.  Bake in a single layer until toasted, about 6 minutes.  Transfer hot croutons to a large bowl.  Add the lettuce, shrimp, currants, pecans and feta.  Toss salad with desired amount of vinaigrette (save remaining vinaigrette in an air tight container in the refrigerator). Divide equally into salad bowls.