Whip Up Something Summery
Looking for a fresh, scrumptious treat for summer? The Breakers’ chefs are willing to share their secret recipe for the Citrus Grilled Shrimp with Watermelon, Mango and Baby Greens.
3-13/15 Shrimp (peeled & deveined)
5 each Mango Carpaccio, 2 inch diameter circles
1 each Watermelon pedestal, 2 inches high by 3 inches wide
Baby Lettuces of choice (Lolla Rossa, Tango and Red Oak used in picture)
4 each Popcorn Shoots
1 oz. Champagne Vinaigrette
¼ cup Citrus Marinade
6 ounces Mango Mustard Sauce
Balsamic Reduction, for plating
Basil Oil, for plating
For the Marinade:
¼ cup Orange Juice
2 tablespoons Lime Juice
2 tablespoons Olive oil
1 tablespoon Cilantro, chopped
Finely grated Lime & Lemon Zest (1 each)
Salt & Pepper to taste
For the Mango Mustard:
2 ounces Mango Puree
2 ounces Grey Poupon
2 ounces Mayonnaise
Combine all three components and mix well.
For the Balsamic Reduction:
Reduce balsamic vinegar to a syrup over heat on medium heat, while reducing add a pinch of sugar for sweetness.
For the Basil Oil:
In a food processor combine 1 bunch basil leaves with 3 cups olive oil. Strain through a coffee filter.
In a small bowl, whisk the orange juice, lime juice, olive oil, cilantro, lemon and lime Zest, and salt & pepper. Brush the shrimp with the mixture and grill one minute on each side.
Arrange the Mango Carpaccio on the plate with the watermelon pedestal in the middle. Insert the baby greens and popcorn shoots into the center of the hollowed melon. Skewer the shrimp with a bamboo skewer and lean it up against the melon. Add the mango mustard and drizzle the basil oil and the balsamic reduction around the plate. Add the champagne vinaigrette to the greens and serve.
Note: This recipe makes one serving.