Recipe Courtesy of Cuisine at Home
Makes: 8 cups salad, 3 cups seafood
Total time: 30 minutes
See also Fresh, Fish Recipes for the Cabin
Ingredients:
Whisk Together:
- 1/3 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup brown sugar
- 2 T. olive oil
- 1 T. fresh ginger, minced
- 1 t. red pepper flakes
- 1/2 t. kosher salt
Coat with; Grill:
- 3/4 lb. shrimp, peeled, deveined
- 3/4 lb. sea scallops
- 2 T. olive oil
- Salt and pepper to taste
Toss Together; Garnish with:
- 6 cups baby spinach
- 2 oranges, segmented
- 1 cup grape tomatoes, halved
- 1 avocado, pitted, diced
- 1/2 cup red onion, thinly sliced
- Fried corn tortilla strips, tortilla chips, or corn chips
Instructions:
- Preheat grill to medium-high.
- Whisk orange and lime juices, sugar, 2 T. olive oil, ginger, pepper flakes, and 1/2 t. kosher salt together for the vinaigrette.
- Divide vinaigrette in half.
- Coat shrimp and scallops with 2 T. oil and season with salt and pepper.
- Grill until cooked through, 2–3 minutes per side, then off heat, toss with half the vinaigrette.
- Toss spinach, oranges, tomatoes, avocado, and onion together in a bowl with the remaining vinaigrette to coat.
- Top each serving of salad with seafood and garnish with tortilla strips, tortilla chips, or corn chips.
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