Wednesday, June 15, 2005
Bite with Belkys: Grilled Shrimp and Arugula Salad With Guava Vinaigrette from Two Chefs
Looking for some healthy food with plenty of flavor? Just add a tropical twist. We're kicking it up a notch just in time for summer. Time to grab a bite with Belkys.
The Chef: Jan Jorgenson
The Restaurant: Two Chefs
The Dish: Grilled Shrimp, Avocado and Arugula Salad With Guava Vinaigrette
- 6 oz Gulf shrimp
- Olive oil
-Season the shrimp with salt and pepper on both sides and baste them with olive oil.
-Grill on high heat until firm for about two minutes on each side.
- 1 cup guava puree
- 1 fresh squeezed lime
- 2 tbsp. honey
- 2 tsp. Dijon mustard
- 3 tbsp. red wine vinegar
- ? cup olive oil
- 1 jalapehili, diced small
-Dice the jalapeand remember to take out the seeds and use the outer part.
-Place the jalapealong with the other ingredients on a bowl and whisk for about 30 seconds.
-Slowly pour the oil while whisking at the same time to allow the emulsification process to occur.
- ? baby arugula
- 1 Haas avocado
- ? cup red onions
- 1 cup green beans (blanched and trimmed)
- ? cup roasted cashews
-Slice the red onions and toss them on a bowl with the arugula and green beans.
-Mix with the guava vinaigrette until it's all covered and season it with black pepper.
-Cut the avocado in wedges and serve it on a plate next to the tossed greens.
-Place the shrimp on top and garnish with cashews.
***This recipe also works well with grilled chicken.
FOR MORE INFORMATION:
Two Chefs Restaurant
8287 S. Dixie Hwy
Miami, FL 33143