Chef Tina Martini Jeweled Salad Recipe

Chef Tina Martini Jeweled Salad with Sugar Grilled Shrimp & Creamy Lime Dressing Recipe

Ingredients for Salad

• 1 ruby red grapefruit
• 1 navel orange
• 1 blood orange
• 1 pomegranate
• 4 red radishes
• 1 small head Bibb (butter) lettuce
• 1/3 cup pumpkin seeds
• 1 lb. shrimp (cleaned & deveined)
• 1/2 cup sugar

Ingredients for Dressing

• 1/2 cup grape seed oil mayo
• 1/2 cup plain Greek yogurt
• 2 tbsp. honey or agave nectar
• 1 tbsp. lime zest
• 1/4 cup lime juice
• pinch of salt

Fruit Directions:

1. Cut skin from all citrus fruit, removing all peel and pirth (white part).
2. Using a small paring knife, gently remove segments of fruit over a bowl so it can catch the juices.
3. Open pomegranate with knife, using another bowl, knock the seeds out using the back of a spoon. Tap pomegranate until seeds are completely out; discard shell.
4. Slice radishes into 1/4 rounds, and run knife across to create batons or sticks.
5. Add to bowl containing citrus segments and their juice. Stir gently and set aside.
6. Separate lettuce leaves from head, making little cups; wash and dry carefully, set aside.

Dressing Directions:

1. Toast pumpkin seeds in dry pan over medium heat for 3-5 minutes; remove hot seeds, and set aside.
2. Mix all dressing ingredients in a bowl, whisk thoroughly until smooth and creamy.
3. Cover and refrigerate until ready to assemble.

Shrimp Directions:

1. Pat shrimp completely dry.
2. Pre-heat saute pan over medium-high heat; lightly spray with olive oil or cooking spray.
3. Lightly dip shrimp into sugar and place in hot pan.
4. Allow sugar to brown two minutes on each side or until sugar is caramelized, and shrimp are pink.

Plating Directions:

1. Place lettuce cup in center of plate
2. Using a slotted spoon, place citrus and radishes into lettuce
3. Arrange a few segments attractively on the plate; sprinkle with pomegranate seeds.
4. Arrange 4-5 shrimp on each plate; drizzle with dressing.
5. Sprinkle with toasted pumpkin seeds.

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