Stop in for lunch or dinner at West Street Grill. Celebrating 25 years of tasty and exciting dishes. Enjoy freshly caught fish, roasted free-range chicken, with expert wine pairings and Parmesan aioli bread. Below is the Warm Potato and Grilled Shrimp Salad with Blood Oranges and Avocado recipe from Chef James O’Shea. Give it a try. Bon appetit!
Warm Potato and Grilled Shrimp Salad with Blood Oranges and Avocado
5 Tablespoons of blood orange juice [Squeezed from fresh]
5 Tablespoons of extra virgin olive oil
Sea salt and freshly ground pepper
Whisk all together. Taste for seasoning
2 Blood oranges. Using a sharp thin bladed knife, cut off and discard the peel and white pith from the blood oranges. Working over a small bowl to catch the juices, cut between the membranes to remove the segments and place in the bowl. Squeeze any juice from the membranes. Discard any seeds. Keep juice for use in the dressing
To cook potatoes
In a large saucepan of boiling, salted water, cook the potatoes until tender, when pierced with
A paring knife. Approximately. 12-15 minutes (The time depends on the size of the potatoes) Drain and set aside. While still quite warm cut into 1/3” rounds.
To prepare the Shrimp
12 Large Shrimp [U-15] size, peeled and deveined with the tail intact
3 cloves of garlic peeled and bashed
2 1/2 tablespoons of extra virgin olive oil
Pinch of chili powder, Poivron rouge, or Shichini Togarashi, or chili pepper flakes to taste
Toss the shrimp in a nonreactive bowl, with all the other marinade ingredients
Cover and refrigerate for a couple of hours
To cook the Shrimp
Heat a ridged grill pan on medium high heat until hot. (To test correct temperature, you should be able to hold your open palm 1 ½ to 2 inches over the heated pan for a count of 1. 2. 3.
Remove the shrimp from the bowl, tapping off the extra oil and garlic and place on/in the grill pan.
Cook for one and a half to two minutes per side till cooked thru. Do not over-cook. Remove from grill pan and place in a bowl. Drizzle with 2 tablespoons of Blood Orange dressing.
In a large bowl, combine the warm potatoes, scallions, avocado, jalapeno and dressing.
Toss gently, seasoning with sea salt, and freshly ground white pepper. Mound in a severing bowl
and serve while warm. Garnish with blood orange segments and mint or cilantro.
Divide the potato salad equally on four plates. Place the shrimp, in equal portions, beside the potatoes.
Garnish the shrimp with the Blood Orange sections and sprinkle the mint and/or cilantro on top.
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