garden


Iceberg Babies® with Grilled and Dilled Shrimp

Iceberg Babies® with Grilled and Dilled Shrimp

Click on photo to enlarge

Yield: 8 servings

INGREDIENTS
4     Garden Hearts® Iceberg Babies®

1     lime, juiced
2     lemons, juiced
3/4  cup olive oil
3     cloves garlic, minced
2     tablespoons Dijon mustard
3     pounds shrimp, peeled and deveined
1     cup mayonnaise
1/2  cup cream
1/2  cup fresh dill, chopped
2     stalks celery, chopped (including the greens)
6     green onions, chopped
       Salt and ground black pepper to taste
8     sprigs of dill, for garnish
1     lemon, cut into 8 slices for garnish

Method:

  1. Remove outer leaves of Iceberg Babies® and rinse head under cold running water. Allow to air dry and cut into four quarters.
     
  2. Remove the center leaves of the Iceberg Babies® and cut the removed leaves into a fine julienne. Set aside and chill.
     
  3. In a small mixing bowl, combine the lime juice, lemon juice, olive oil, garlic and Dijon mustard to make a marinade.
     
  4. Place the shelled shrimp in a resalable plastic bag, add the marinade, close the bag and shake well to thoroughly coat the shrimp with the marinade. Refrigerate 2-4 hours.
     
  5. Remove the shrimp from the marinade and thread onto bamboo or metal skewers. Grill on both sides over hot coals (or high heat if using a grill pan) until pink. Remove from the grill, separate from the skewer and chill.
     
  6. For the dressing, combine the mayonnaise and cream in a medium-size mixing bowl, whisking them together until creamy. Add the julienned lettuce, chopped dill, celery, green onions and pepper.
     
  7. Mix well and gently incorporate the grilled shrimp. Add salt and pepper as desired.
     
  8. For presentation, place two Garden Hearts® Iceberg Babies® quarters on the serving plate, top with the grilled shrimp salad and garnish with lemon slice and sprig of dill.
     

Chef's comments: "Garden Hearts® Iceberg Babies® are perfect sized lettuce for novel ideas on presentation and taste."


Chef Beat Giger, CEC, AAC Chef Beat Giger, CEC, AAC 
Corporate Chef & Director of Special Events
Pebble Beach Resorts

Pebble Beach, CA

 

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