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CHICKEN - Grilled Shrimp or Chicken & Citrus Salad
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| The Chew Clinton Kelly [Salad and Salad Dressing] ingredients GRILLED SHRIMP & CITRUS SALAD 2 romaine hearts 2 ruby red grapefruits | |
| 2 | navel oranges |
| 1 pound | large, tail-on, shrimp (cleaned and deveined) |
| 1 cup | hazelnuts,, (toasted and chopped) |
| 4 ounce | feta cheese,, (crumbled) |
| 1/2 teaspoon | dried oregano |
| 1 teaspoon | honey |
| 1/4 cup | extra-virgin olive oil |
| salt | |
| freshly ground black pepper | |
step-by-step directions
Preheat grill to medium-high heat.
Cut one grapefruit and one orange in half and grill cut side down. Grill citrus until charred. Segment the remaining grapefruit and orange.
Meanwhile, remove any loose outer leaves from the Romaine hearts. Split hearts in half lengthwise. Drizzle the cut side lightly with olive oil and place on the grill. Grill until charred, about 3 minutes. Remove from grill and set aside.
Season the shrimp with salt and pepper and drizzle with olive oil. Place on the grill and sear for 2 minutes. Flip and sear the shrimp for another 1-2 minutes.
Arrange the grilled shrimp and citrus segments around the grilled Romaine hearts. Garnish salad with chopped hazelnuts and crumbled feta cheese. Dress with the grilled citrus vinaigrette.
For the Grilled Citrus Vinaigrette: squeeze the juice from the grilled citrus into a medium bowl. Add the honey, oregano and olive oil. Whisk to combine and season with salt and pepper.
Tips:
- Replace the romaine with radicchio.
- Replace the grilled shrimp with chicken or your favorite protein.
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