' Grilled Shrimp Over Red Oak Salad with Blood Orange and Mint - Stags Leap
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Grilled Shrimp Over Red Oak Salad with Blood Orange and Mint

Grilled Shrimp Over Red Oak Salad with Blood Orange and Mint

Grilled Shrimp Over Red Oak Salad with Blood Orange and Mint

Ingredients

  • 2 lb. cleaned and deveined shrimp marinated
  • 6 oz. baby Red Oak lettuce
  • 6 oz. mizuna lettuce
  • 2 oz. fresh mint leaves
  • Blood orange wedges

Marinade

  • 1 oz soy sauce
  • ½ tsp minced garlic
  • ½ cup blood orange juice
  • 1 oz. grated fresh ginger
  • 2 oz. olive oil

1 hour before serving, place all of the marinade ingredients in a glass bowl and add the shrimp. Refrigerate.

  • 3 tbs. Beringer Blood Orange Vinegar
  • 2 tsp. Beringer Champagne Mustard
  • 1 garlic clove minced
  • ½ cup good olive oil
  • ½ tsp. kosher salt
  • 1/8 tsp. cracked black pepper

Directions

In a large bowl, add the vinegar, mustard and garlic. Slowly whisk in the oil until emulsified. Add salt and pepper.

Lightly oil a ribbed grill pan. Heat over high heat until just before (smoking) hot. Place drained shrimp on the grill until the shrimp turn pink and the grill marks form, turn once.

Toss all salad ingredients together with vinaigrette, and plate. Layer Shrimp on top.

Chef Maurine Sarjeant

 
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Stags' Leap Winery · 6150 Silverado Trail · Napa, CA 94558 · 1-800-395-2441
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