Grilled shrimp on bed of spinach leaves, surrounded by slices of oranges and grapefruit, on a blue plate, sitting on a wood table.

Citrus Salad with Grilled Shrimp Adobo

Name: Citrus Salad with Grilled Shrimp Adobo Recipe
Prep time: 50 min
Cook time: 15 min
Yield: 4 Servings
Cuisine: Fish & Seafood
Ingredients: 1 lb Jumbo Shrimp, peeled and de-veined (leave the tail sections intact); 4 Florida Oranges; 4 Florida Grapefruits; 5 cup Stemmed Spinach Leaves or Mesclun, washed; Adobo Marinade:; 4 cloves Garlic, minced; 1 tsp Ground Cumin; 1/2 cup Fresh Florida Grapefruit Juice; 1/4 cup Florida Orange Juice Concentrate; 2 tbsp Extra Virgin Olive Oil; Salt, to taste; Freshly Ground Black Pepper, to taste; Additional Items:; Mortar and Pestle or Blender; Large Bowl; Plastic Wrap; Non-reactive Bowl

Recipe courtesy of FloridaJuice.com

Makes: 4 servings
Prep Time: 30 - 50 minutes
Cook Time: 5 - 15 minutes

Ingredients:

Jumbo Shrimp, peeled and de-veined (leave the tail sections intact)
Florida Oranges
Florida Grapefruits
Stemmed Spinach Leaves or Mesclun, washed

Adobo Marinade:

Garlic, minced
Ground Cumin
Fresh Florida Grapefruit Juice
Florida Orange Juice Concentrate
Extra Virgin Olive Oil
Salt, to taste
Freshly Ground Black Pepper, to taste

Additional Items:

• Mortar and Pestle or Blender
• Large Bowl
• Plastic Wrap
• Non-reactive Bowl

Directions:

Combine the ingredients for the marinade in a mortar and pestle or blender and puree until smooth.
Correct the seasoning, adding salt and pepper to taste (the mixture should be highly seasoned).
Combine the shrimp and 2/3 of the marinade in a non-reactive bowl and stir to mix.
Cover the bowl with plastic wrap and marinate the shrimp for 30 minutes, turning occasionally.
Cut the rind (both the zest and white pith) off the oranges to expose the flesh.
Make V-shaped cuts to remove the individual segments from the membranes, working over a bowl to catch the juices.
Remove any seeds with a fork.
Section the grapefruit the same way.
Arrange the orange and grapefruit segments around the outside edge of a platter or 4 salad plates, alternating orange and grapefruit segments.
Mound the spinach or mesclun in the center. Note: The recipe can be prepared ahead to this stage.
Preheat the barbecue grill to high.
Grill or broil the shrimp until cooked, 1 to 2 minutes per side.
Arrange the shrimp on top of the salad and spoon the reversed marinade over the greens, orange and grapefruit segments, and shrimp.
Serve and enjoy.