Grilled Spicy Shrimp with Endive & Passion Fruit Vinaigrette

Denise Appel / Executive Chef and Co-owner, ZINC, New Haven, CT; Photo by Geraud Pfeiffer

    • 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
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.
For the 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 for the Passion Fruit Vinaigrette:
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 and pepper to taste.