Honey and Hawaiian Chili Grilled Kauai White Shrimp With Grilled Hearts of Romaine, Summer Beans and Black-Olive Orange Vinaigrette imported from Recipe Import
20 Kauai White Shrimp, Peeled and Deveined
4 heads Baby Romaine lettuce
1 lb Fresh Summer Green Beans
Honey Glaze for Shrimp
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!!!
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.