Mm, barbecue season is on its way. And that sound of the sizzle always gets us in a happy, happy mood. So Lynn Crawford‘s recipe for Calypso grilled shrimp is right up our alley, and it features a summery citrus blast of flavour, thanks to some Florida grapefruit. This recipe is the perfect light supper, and it’s packed with complementary tastes, from grapefruit and lime to alvocado, onions and cilantro. Mouth watering? Here’s how to make it:
Calypso Shrimp with Florida Grapefruit and Avocado Salad
What you need
- 3 green onions, chopped
- 1 habanero pepper, seeded
- 1 tbsp (15 mL) fresh thyme leaves
- 2 tsp (10 mL) grapefruit zest
- 2 tsp (10 mL) kosher salt
- 1 tsp (5 mL) each brown sugar and ground allspice
- 1/2 tsp (2 mL) ground cumin
- 1 tsp (5 mL) fresh ground pepper
- 2 tbsp (30 mL) vegetable oil (approx)
- 1 lb (454 g) raw jumbo shrimp, peeled and deveined
- 1 tsp (5 mL) grapefruit zest
- 3 tbsp (45 mL) grapefruit juice
- 2 tbsp (30 mL) extra virgin olive oil
- 1 tbsp (15 mL) lime juice
- Salt and fresh ground pepper, to taste
- 2 Florida ruby red grapefruits, segmented
- 1 ripe avocado, diced
- 3 cups (750 mL) fresh watercress, tough stems removed
- 1/2 cup (125 mL) fresh cilantro leaves
- 1/4 cup (60 mL) fresh mint leaves
- 2 tbsp (30 mL) chopped roasted cashews
How it’s made
- Pulse together onions, habanero, thyme, grapefruit zest, salt, sugar, allspice, cumin and pepper in small food processor.
- Drizzle in enough oil to form a paste.
- Coat shrimp with paste and let marinate for 20 minutes.
- Grill shrimp over medium high grill, turning once until cooked through, about 5 minutes; keep warm.
- Whisk together grapefruit zest and juice, oil, lime juice and season with salt and pepper.
- Toss grapefruit and avocado with 1 tbsp (15 mL) of the dressing.
- Toss remaining dressing with watercress, cilantro, mint and cashews.
- Divide shrimp among 4 plates.
- Spoon grapefruit mixture over top and place watercress mixture on top to serve.