Grilled Shrimp & Calamari Salad with Arugula & Orange Vinaigrette

Grilled Shrimp & Calamari Salad with Arugula & Orange Vinaigrette
Photo by Scott Phillips

Ingredients

  • Kosher salt and freshly ground black pepper
  • 16 jumbo shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
  • 2 tsp. chopped fresh thyme
  • ¼ cup plus 2 Tbs. extra-virgin olive oil
  • 5 oz. baby arugula (about 5 cups)
  • 2 tsp. white-wine vinegar
  • ¼ lb. (4 to 6) cleaned calamari bodies (no tentacles), rinsed and patted dry
  • + 3 more ingredients
    • 1 medium orange
    • 1 red bell pepper, quartered lengthwise and cored
    • 1 medium fennel bulb (about 1 lb.), trimmed, quartered, cored, and thinly sliced crosswise

Prepare a medium-high gas or charcoal grill fire. Finely grate 1 tsp. of zest from the orange and then squeeze 1/3 cup juice. In a small bowl, whisk the juice and zest with 1/4 cup of the oil, 1 tsp. of the thyme, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Using a sharp pairing knife, cut o...

View full recipe at Fine Cooking

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