Grilled Cactus Leaves Nopales Garlic Shrimp Salad
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Grilled Cactus Leaves and Garlic Shrimp Salad1 pound Shrimp 16-20’s (peeled shelled and deveined)1/4 cup Olive Oil2 tablespoons Chopped Garlic4 each Cactus Leaves (Nopales)8 leaves Butter Lettuce (1 to 2 heads – You will need 8 nice leaves)4 each Cactus Pears diced1/2 cups Pine Nuts toasted1/4 cup Organic Cilantro chopped1/2 cup Queso Fresco to be used in platingSalt and Pepper to tasteBlood Orange Vinaigrette1/2 cup California Blood Oranges juice1/2 cup Rice Wine Vinegar1 teaspoon Chopped Garlic2 tablespoons Honey1 tablespoon Dijon Mustard2 cups Salad OilSalt and Pepper to taste
- Preparation for Cactus Leaves and Shrimp Salad Toss the shrimp with the garlic, half of the olive oil, salt and pepper.
- Cover and refrigerate for 1/2 hour.
- Heat a sauté pan and cook shrimp until just firm.
- Remove from heat and let cool.
- Trim cactus leaves around the outside edge and crape the thorns from both sides with a potato peeler. (Melissa’s are virtually thorn-less).
- Rinse under cold water to remove any excess “gooey stuff” (obviously a restaurant term).
- Rub with olive oil and season with salt and pepper.
- Grill for about 2 minutes on each side, remove from heat and let cool.
- Cut into julienne pieces and rinse again to remove the remaining “gooey stuff”.
- Toss the shrimp, cactus, prickly pears, pine nuts, and cilantro together and adjust seasoning with salt and pepper.
- Preparation for Blood Orange Vinaigrette
- In a blender, blend all ingredients except the salad oil.
- Slowly drizzle in the salad oil to emulsify.
- Adjust seasoning with salt and pepper.
- Plating Instructions Arrange the lettuce cups on the salad plate and fill with the cactus and shrimp mixture.
- Crumble the queso fresco over each salad and drizzle with the vinaigrette.