RECIPE: Chef Adrianne's Grilled Jumbo Shrimp with Kiwi, Green Apple, Green Chili & Mint Relish
The dog days of summer are here and so is grilling season. Cool down with Chef Adrianne Calvo’s, Chef/Owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Grilled Jumbo Shrimp with Kiwi, Green Apple, Green Chili, & Mint Relish. Here's the quick and easy recipe that's sure to have your guests raving for days. Maximum Flavor, true to the core, with these boldly refreshing flavors!
Grilled Jumbo Shrimp with Kiwi, Green Apple, Green Chili & Mint Relish
6 jumbo shrimp, peeled and deveined
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
canola oil, for brushing
1 tablespoon kiwi, peeled and minced
1 tablespoon green apple, peeled and minced
1/2 teaspoon jalapeno, seeded, deveined, and minced
1 teaspoon red onion, minced
1 teaspoon cilantro, minced
1 teaspoon mint, minced
1 teaspoon lime juice
1/8 teaspoon lime zest
1/2 teaspoon honey
kosher salt and pepper, to taste
sliced radish, garnish
sliced jalapeno, garnish
sliced kiwi, garnish
Preheat the grill to medium high. Rub the grill with canola oil to prevent sticking. On a clean work surface, season shrimp with garlic salt, pepper, and paprika. Place seasoned shrimp on preheated and oil grill. Grill 2-3 minutes on each side or until they become coral color and opaque.
In a medium bowl, combine kiwi, green apple, jalapeno, onion, cilantro, and mint to make the relish. Add lime juice, lime zest, honey and salt and pepper to taste. Set aside and allow flavors to come together. To plate, line a plate with sliced kiwi. Add grilled shrimp and top with relish. To garnish, top with sliced radish and jalapeno.
Side note: Also pairs will with a simple lemon aioli and a chilled bottle of your favorite white or rosé.