Shrimp marinated in lime, sautéed until lightly golden pink perfection with home made croutons, romaine, sliced thin red onion, and Parmesan curls all tossed in my white balsamic and tangerine oil vinaigrette. This salad is inspired from a Martha Stewart Living recipe, but then re-interpreted by yours truly. It is light refreshing, bursting in fresh flavors. The citrus livens things up, but you still get that Cesar salad fix. It makes for a perfect light meal, that is sure to please.
I have to take a second and talk about the olive oil that I use in this recipe; it is just incredible. It is tangerine olive oil from StoneHouse. It is a bright orange color with a sweet citrus-y aroma, still having the full-bodied complexity of olive oil. It livens up salads, or could be drizzled on top of fish or seafood. I used it in my re-interpretation of this Cesar salad, but I just recently used it on some roasted beets.
Here is a quick recipe for Shrimp Cesar; I don’t think it needs much explanation:
De-vein and peel wild gulf large prawns and toss with salt, pepper, lime juice and lime zest.
Sauté quickly in a sauce pan over high heat until pink and lightly caramelized. Be sure not to over cook.
Cut cubes of baguette, toss with olive oil and salt and bake at 450, until golden brown. I love homemade croutons, and it is a great way to use up day old bread.
Chop romaine and thinly slice red onions. Combine with croutons and toss with a vinaigrette of tangerine oil and white balsamic. (If you don’t have this fantastic olive oil, feel free to add orange zest, with a little orange juice to red wine vinegar and olive oil). Adjust seasoning with salt and pepper. Add shrimp and Parmesan curls. Plate, Serve and EAT!
To get StoneHouse oils, check out www.stonehouseoliveoil.com or visit the Ferry Building and stop by their stall.