Grilled Spicy Shrimp with Endive & Passion Fruit Vinaigrette Denise Appel / Executive Chef and Co-owner, ZINC, New Haven, CT; Photo by Geraud Pfeiffer

Ingredients:

• 10 pieces fresh shrimp
• 4 tbsp. extra virgin olive oil
• Pinch of fresh ground pepper
• 1 tbsp. sriracha 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 and garnish with chives.
5. Place shrimp on salad, and drizzle on Passion Fruit Vinaigrette.

Ingredients for 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 Passion Fruit Vinaigrette:

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