Warm Shrimp Salad with Maple-Grapefruit Vinaigrette

Warm Shrimp Salad with Maple-Grapefruit Vinaigrette

By Pure Maple from Canada

 

 

Ingredients

  • 16 shrimps (size 20/26), peeled and deveined
  • 2 tbsp olive oil
  • A few leaves of fresh basil, minced
  • 4 cups round slices of chèvre (goat cheese), 1/2-cm (1/4-in) thick
  • 4 cups mesclun or spring greens

 

VINAIGRETTE

  • 3 tbsp grapefruit juice
  • 3 tbsp olive oil
  • 2 tbsp Maple Roch maple syrup
  • Juice of half a lemon
  • Salt and pepper

 

FOR GARNISH

  • 1 orange, peeled and segmented
  • 1 grapefruit, peeled and segmented

 

Method

  1. Put all vinaigrette ingredients in small tight-lidded container, close container and shake vigorously. Set aside.
  2. Put shrimps on small cookie sheet, brush with olive oil and sprinkle with basil.
  3. Place cheese rounds in an ovenproof dish.
  4. Dab each round with olive oil and sprinkle with basil.
  5. Put both the shrimps and the cheese under the broiler for 2 to 4.
  6. Arrange the mesclun on 4 plates and surround with shrimps.
  7. Put one round of cheese on each salad.
  8. Coat with vinaigrette and garnish with orange and grapefruit segments.