Making Peppered Shrimp Citrus Salad over Local Greens

Chef Andrew from The Roycroft Inn makes Peppered Shrimp Citrus Salad over Local Greens:

Ingredients:

(Serves 4)
16 Jumbo Shrimp
2 Heirloom Tomatoes
½ lb Local salad greens
2 sweet pink grapefruit
2 oranges
½ lb Prosciutto de Parma sliced thin
2 tsp. Black peppercorns
2 tsp. Pink peppercorns
2 tsp. Green peppercorns
1 tsp. Sea salt
4 fl oz. Olive oil
4 skewers- if using wood pre-soak

Steps:

1. Combine peppercorns and salt in a spice grinder and grind until coarse
2. Rub the shrimp with olive oil and the pepper rub and set-aside until ready to grill
3. Make dressing and set aside in cooler
4. Slice the heirloom tomatoes or large slicing tomatoes and set aside
5. Peel and section the grapefruits and the oranges
6. Chop and wash the lettuce and then let dry
7. Pre-heat grill
8. Place the shrimp on the grill and cook for about 4 min on each side or until cooked through
9. On a pre-chilled plate, lay the prosciutto ham down to cover the bottom of the plate
10. Lay the sliced tomatoes over the top of the ham
11. Place a small amount of greens on top of the tomatoes and then the citrus segments
12. Surround the salad with the shrimp and dress with the champagne dressing

Champagne Vinaigrette Dressing
Ingredients:

4 fl oz champagne vinegar
2 fl oz local honey
12 oz quality salad oil
Pinch sea salt
Grind of pepper

Steps:

1. Whisk first two ingredients together
2. Slowly whisk stream of oil into dressing to blend
3. Add S & P to taste

Second Helpings: Vegetarian Option Citrus Salad

Ingredients:

Honey Roasted Beets
Avocado
Citrus
Tomatoes
Peppercorn Dressing

Steps:

1. Cut up the beets and avocado
2. Lay the avocado out on a plate
3. Top with the leaves from the beets
4. Add the tomatoes, citrus fruits and beets
5. Pour the peppercorn dressing over the top

40 South Grove Street
East Aurora, NY 14052

For more info on The Roycroft Inn, click here