Grilled Spicy Shrimp with Endive & Passion Fruit Vinaigrette

Chef Denise Appel, ZINC Restaurant

•	10 pieces fresh shrimp
•	4 tbsp. extra virgin olive oil
•	Pinch of fresh ground pepper
•	1 tbsp. srirachi chile pepper paste
•	4 whole fresh plums sliced in half, pitted & sliced into slivers
•	4 whole pieces of Belgian endive, sliced on the bias
•	1 small red onion, sliced thin
•	1 tsp. sherry vinegar
•	Salt and pepper, to taste
•	Chives, chopped, for garnish

Method:
1.	Combine olive oil, chile pepper paste and ground pepper – marinate shrimp for at least one hour.
2.	Grill shrimp on one side for 2 minutes, then turn and finish (1 minute) and set aside.
3.	Mix endive, plums and red onion in a bowl, then add 1 tsp. of sherry vinegar and 2 tbsp. of olive oil.
4.	Add salt and pepper to taste and mix garnish with chives.
5.	Place shrimp on salad, drizzle on Passion Fruit Vinaigrette (Recipe Below)


Passion Fruit Vinaigrette:
•	1/2 cup The Perfect Purée Passion Fruit Concentrate, thawed
•	1 tbsp. Dijon mustard
•	1/8 cup aged sherry vinegar
•	1 cup extra virgin olive oil

Method:
1.	Puree in blender all ingredients except olive oil.
2.	Add olive oil slowly while machine is on – add all of the oil gradually.
3.	Add salt & pepper to taste.