This recipe has two parts. First, the preparation of the shrimp skewers; then, the cooking and preparation of the final dish. A great summertime meal, this recipe serves four.
8 to 12 shrimp, tails off
½ TBSP chopped garlic
1 TBSP chopped herbs (basil, cilantro, thyme)
½ TBSP lemon-pepper seasoning mix
¼ cup olive oil
¼ cup sweet Thai chili sauce
* Mix shrimp with all ingredients and place on two bamboo skewers (to prevent rolling over on the grill). Then place on a pan and cover with remaining mix, and marinate in refrigerator for 1 to 2 hours.
½ pound mixed greens
1 large radish julienned
1 cucumber, de-seeded and sliced thin
10 small red tomatoes
10 small yellow tomatoes
1 large ruby grapefruit, segmented
2 large oranges, segmented
¼ to 1/2 cup balsamic, Italian, sherry or champagne dressing (your favorite brand)
¼ cup orange juice
* Turn your grill on and pre-heat to medium-high.
* When the grill is hot, clean and greased, grill your shrimp skewers until they are done to your liking. I prefer mine a bit undercooked due to “carry over” cooking — as the shrimp cool off, they actually finish cooking to perfection. Shrimp, unlike other fish, do not always have to be fully cooked as long as they are properly defrosted and handled.
* Once the shrimp have come off the grill, mix all of the salad ingredients in a mixing bowl with the amount of dressing you prefer and the orange Juice. Mix well and plate in serving bowls. Top with shrimp and serve.
About the Chef — Steve Black attended Johnson & Wales University in Providence, Rhode Island, and began his hotel career at the Sheraton Boston Hotel & Towers in 1984. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, he moved to San Diego, California, and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993, he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his off time, Steve fishes the offshore waters from San Clemente Island down to Ensenada and everywhere in between from his 25-foot Boston Whaler Revenge.