Well, the warm weather is finally here and it's perfect for salad and, maybe, a cold beer.
I've wanted to blog about this shrimp salad, a combination of many I've had in restaurants, for a while. A few attempts have been good but today I think I hit pay dirt!
When I tasted Ninkasi's Spring Reign Ale this year, I was pretty sure it I found the ale that would work best in this recipe. And get this -- the shrimp only need about 1/2 cup. The rest is up for grabs! If you've read the blog you know that I like to cook with beer, but I generally drink wine with a meal. If you have guests that like wine, I would try a dry rosé with this one.
The jalapeño, lime juice and beer make a tangy cooking sauce (or a baste if you're using the grill) and serve as a nice dressing for the salad as well.
Choose your favorite organic greens and veggies but don't forget the ripest pink grapefruit you can get your hands on!
Oh. So. Refreshing.
Time: 30 minutes
Yield: Serves 4
1 lb shrimp deveined
1 green onion, sliced
1 tbsp mayo
1 small jalapeño pepper diced small
1/4 cup lime juice
1/2 cup ale, I used Ninkasi Spring Reign
Salt, to taste
1 pink grapefruit sectioned, remove all skin and pith
1/2 red bell pepper sliced
Preheat oven to 375 degrees.
In a medium sized bowl, mix the ale, lime juice, mayo and jalapeño pepper. Add the shrimp and toss to coat.
Lightly oil a baking dish and add the shrimp. Add the green onion and a sprinkle of salt.
Set the timer for 15
minutes and remove from the oven when the shrimp is mostly opaque
(remember that it continues to cook when you remove it from the oven).
While that cooks, shred the lettuce, slice the red pepper and peel the grapefruit sections. Arrange on a plate.
When the shrimp is cooked, place it atop the lettuce and serve.