Another great recipe from our friend Chef Shannon at Pinnacle Foods. Shrimp, coupled with a bold, orange-ginger sauce and red pepper, the ocean delights take on a sweet yet savory flavor that makes for a different and delightful menu choice. Diners looking for a lavish seafood dinner that is not too pretentious will enjoy this Asian-infused dish amped up with a tasty exterior by being cooked on the grill. The addition of fennel and arugula add to the pure taste of the shrimp while also contributing a velvety texture to the overall meal. Candied pecans add to the saltiness of the ocean while also giving an eye-catching appearance.
Kosher Salt and Freshly Ground
Contessa Shrimp, Peeled and
Deveined 16/20 1 lb.
Red Bell Pepper 1
Fennel Bulb, Thinly Sliced 1 med.
Baby Arugula 5 oz. (about 5 cups)
Ventura Orange Sesame
Ginger Dressing 8 oz.
Azar Candied Pecans 4 oz.
Orange Liqueur 2 oz.
Prepare a medium-high gas or charcoal grill fire. In a medium bowl add shrimp and toss with orange sesame ginger dressing and let sit in refrigerator for 30 minutes. Sauté shrimp and finish with orange liqueur (flame off alcohol). Move shrimp to a clean plate and refrigerate. Grill whole pepper until grill marks appear (about 4-7 minutes) to ensure they are soft and skin is charred. When peppers are done, move to plate and continue chilling. Peel and thinly slice red peppers. In a large bowl, toss fennel and arugula with half of the orange sesame ginger dressing. Season to taste with salt and pepper. Distribute greens on 4 different plates and top with the shrimp and red peppers. Top with candied pecans and grated orange zest. Drizzle with remaining dressing and serve.