Grape Salad with Shrimp, Parsley & Almonds
The New York Times may have gotten it wrong when they suggested warm grape salad was a Minnesota staple at Thanksgiving, but if done correctly, grape salads can be delicious. Try my version: shrimp marinated in orange zest and spicy Calabrian chiles, paired with a salad of grapes, tomatoes and almonds tossed in a bright vinaigrette. Join the conversation: #grapegate
Grape Salad with Shrimp, Parsley and Marcona Almonds
- 12 ocean caught shrimp, U-15 size are ideal
- 2 tablespoons olive oil
- Zest of 1 orange
- Several pinches Calabrian hot chile
- 1 large bunch organic flat leaf Italian parsley
- 1 1/2 cups halved crisp sweet grapes, seedless are preferable
- 4 ounces Spanish Marcona almonds
- 1 1/2 cups halved cherry tomatoes
- 6 tablespoons extra virgin olive oil
- 2 1/2 tablespoons banyuls vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon dijon mustard
- Several tablespoons fresh orange juice
Peel and devein the shrimp.
Combine the olive oil, chiles and orange zest. Pour the olive oil mixture over the shrimp in a large bowl, adding salt and let rest in fridge for an hour while you prep the salad.
Make the dressing: combine the olive oil, vinegar, lemon, mustard and orange juice (from the zested orange!) and blend or shake well. Season with sea salt and reserve.
Clean and dry the parsley. Using scissors, cut off all the leaves, combine with the grapes and tomatoes. Season with sea salt.
Sear the shrimp over high heat (they’ll only take a few minutes to cook). Reserve.
Toss the dressing with the salad, divide in the middle of 4 plates.
Place the 3 shrimp upright around the salad.
Chop the almonds and sprinkle on the salads.
Photograph by Madeleine Hill.