Throw something a little different on the barbie tonight! If you think chicken and chops are easy, this shrimp recipe from chef and restaurateur Ryan DePersio is about to become your go-to grilling meal. Enjoy!
Jumbo Shrimp, Caramelized Fennel with Orange-Basil Vinaigrette
12 jumbo shrimp
5 fennel bulbs (cut into thin wedges)
1 cup olive oil (strictly for brushing on fennel and shrimp)
4 cups baby arugula
Orange-Basil Vinaigrette
3 oranges (zested and juiced)
1 lemon (juiced)
1 lime (juiced)
2 tbsp. honey
1 tbsp. mustard
½ cup olive oil
½ cup diced basil
Place all the vinaigrette ingredients – except the olive oil – in a bowl. Mix thoroughly, then whisk in oil slowly. Store in an airtight container.
Brush fennel with olive oil and season with salt and pepper. Turn grill on to medium heat so that the flames do not rise up. Place fennel wedges on grill and turn every minute for 4-5 minutes. Lower heat if it’s caramelizing too fast.
Brush shrimp with olive oil and place on medium- to high-heat grill. You only need to cook jumbo shrimp for 2 minutes on each side.
On platter, place arugula in center, then your warm fennel, then shrimp to the side of the salad. Spoon orange-basil dressing all over it.
Enjoy!