Fennel and grapefruit salad with scotch bonnet maple vinaigrette and grilled shrimp
The heat from the peppers is really complimented by the grapefruit and maple.
SERVES
2
TO
4
Ingredients
Salad
- 1 bulb fennel, thinly sliced
- 1 cup arugula
- 1 grapefruit, segmented
- A handful of your favourite herbs (parsley, dill, mint)
- 1 tablespoon maple syrup
- 1/2 lemon, zest and juice
- 1 slice pickled scotch bonnet pepper, finely chopped
- Splash of olive oil
- Salt, to season
Shrimp
- 1-2lbs shrimp, peeled shelled and deveined
- Splash of olive oil
- Your favorite spice blend
- Salt and black pepper, to season
Assemble and Serve
Directions
Salad
- Toss your sliced fennel, arugula, and herbs together in a large salad bowl. Keep grapefruit segments aside.
- In a small bowl, whisk together the maple syrup, lemon juice, zest, scotch bonnet, and olive oil. Hit it with a pinch of salt. Taste. If it needs a little more sweetness, add some maple. If it isn’t tart enough, add more lemon juice. Set aside.
Shrimp
- Set grill to high or set oven to broil if a grill isn’t accessible
- Toss your shrimp with olive oil and spices. Mix to coat evenly
- If grilling, place on grill over direct heat for 90 seconds on each side.
- If using the broiler, place shrimp on a foil-lined baking sheet and broil for two to four minutes (depending on the size of your shrimp). No need to flip.
Assemble and Serve
- Toss your greens and fennel in the prepared vinaigrette.
- Divide onto plates and top each plate with your grapefruit segments and shrimp.
- Finish with more of your fresh herbs and enjoy!
