Honey and Hawaiian chili grilled Kauai white shrimp with grilled hearts of romaine, summer beans and black-olive orange vinaigrette
Honey and Hawaiian chili grilled Kauai white shrimp with grilled hearts of romaine, summer beans, and black-olive orange vinaigrette.
Yield: 4 servings
Cooking time: 30 minutes
Total time: 30 minutes
|20||kauai white shrimp|
|4||heads of baby romaine lettuce|
|1 lb||fresh summer green beans|
|2 oz||sherry vinegar|
|6 oz||extra virgin olive oil|
|6||pitted Kalamata olives|
- 20 Kauai white shrimp, Peeled and Deveined
- 4 heads baby Romaine lettuce
- 1 lb fresh summer green beans
- Honey glaze for shrimp
- Orange vinaigrette
- Thoroughly coat shrimp with Honey Glaze and allow to marinate for one hour.
- Drain the marinated shrimp and place on a hot grill-- shrimp will cook quickly and caramelize and char in places due to the honey glaze. Flip the shrimp over and cook on both sides until the shrimp are pink and have lost their translucent appearance. Remove from the grill and reserve for plating.
- Pick the stems from beans.
- Drizzle the romaine lettuce and beans with olive oil, just enough to give them a light coating. Season with salt and pepper.
- Place the beans on the grill, at high heat. Blister the beans on both sides and remove from the grill while they are still crisp.
- Place the romaine hearts on the grill until the open face of the lettuce has taken a light char. Do not flip the lettuce. You want it to remain crisp and simply wilt on the open side.
- On individual plates or a serving platter, arrange the vegetables in the center.
- Place the shrimp all around the vegetables.
- Drizzle the orange vinaigrette over the shrimp and around the plate.
- Season everything with a little cracked Hawaiian sea salt and serve.
Honey glaze for shrimp
Thoroughly whisk together in a mixing bowl:
- 1 cup honey
- 1 tsp garlic, minced
- 1 ea. Hawaiian Chili (can substitute red chili flakes), Minced
- Zest of 1 lemon
- Juice of 1 lemon
- ½ tsp salt
- 2 ea. oranges
- 2 oz sherry vinegar
- 6 oz extra virgin olive oil
- 6 ea. pitted Kalamata olives
- 1 tbsp shallot, minced (can substitute red onion)
- 1 tsp thyme, picked and minced
- Cut the whole orange (rind and all) into small pieces. Juice the orange pieces through a vegetable juicer.
- Place the orange juice into a mixing bowl and whisk in the sherry vinegar.
- When the sherry vinegar is thoroughly incorporated, whisk in the olive oil to form a smooth vinaigrette.
- Fold in the minced olives, shallots and thyme into the vinaigrette.
- Season with salt and pepper.