Shrimp:
1/4 cup Olive Cart California Arbequina Olive Oil
1 teaspoon Olive Cart Toasted Sesame Oil
juice of one lemon
2 cloves crushed garlic
1/4 cup minced Italian parsley
1 teaspoon sweet paprika
1/2 teaspoon Olive Cart Seafood Seasoning
16 large shrimp, cleaned w/ tails on
Beurre Blanc:
1/2 cup unsweetened pineapple juice
1 tablespoons minced shallot
2 teaspoons Olive Cart Pineapple White Balsamic Vinegar
10 teaspoons unsalted butter, cut into chunks
salt & pepper to taste
2 bunches watercress leaves (garnish)
1/2 teaspoon black sesame seeds (garnish)
Method:
Whisk together olive oil, sesame oil, lemon juice, garlic, parsley, paprika and seafood seasoning in a large bowl. Add shrimp, stir gently to coat and allow to sit at room temperature for 15 minutes.
Meanwhile, combine pineapple juice, shallot and balsamic vinegar in a small saucepan. Bring to a boil, reduce heat to low and simmer for 15 minutes to reduce by a third. Remove from heat and whisk in butter, a couple chunks at a time. Season w/ salt & pepper to taste.
Remove shrimp from marinade (discard) and thread onto skewers. Heat barbeue (or a grill pan) w/ ridges) to medium high. Grill shrimp for 4-6 minutes, turning occasionally for even grilling.
To serve, scatter watercress onto a platter and arranhe shrimp on top. Drizzle with Pineapple beurre blanc and sprinkle with sesame seeds.
Yield: 4 servings.
Posted by Dave in Recipes on Sep 12, 2012 . .
