Skewered Grilled Shrimp, Arugula, and Orange Salad with Citrus-Basil Dressing

Recipe from


Ingredients

1 1/4 pounds unpeeled, extra-large fresh shrimp
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Cooking spray
1 tablespoon extra-virgin olive oil
2 cups firmly packed arugula
1 1/2 cups thinly sliced fennel bulb (about 1/2 small bulb)
1/4 cup vertically sliced red onion
2 oranges, peeled and sectioned
1 cup grape tomatoes, halved

Preparation

Peel shrimp, leaving tails on; devein, if desired. Sprinkle with salt and pepper. Coat 12-inch metal skewers with cooking spray. Thread shrimp on skewers; brush with olive oil.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or just until shrimp turn pink. Combine half of Citrus-Basil Dressing and shrimp in a medium bowl, tossing to coat.

Combine arugula, fennel, and remaining dressing. Divide greens evenly among 4 plates. Top with shrimp, onion, orange sections, and tomato.

Wine note: Napa Valley winemaker Jeff Morgan produces SoloRosa, a dry California rosé, and Covenant, a kosher Cabernet Sauvignon. Jeff wrote Dean & DeLuca: The Food and Wine Cookbook and The Working Parents Cookbook. His recently penned wine book, Rosé, A Guide to the World's Most Versatile Wine, appeared in bookstores in May. Below, Jeff pairs wine with this flavorful shrimp recipe.

Smoky shrimp, tangy arugula, and a cornucopia of citrus flavors find beautiful balance in the sweetness of the orange and the subtle licorice notes of the fennel. In Germany, they make wines that offer an equally glorious blend of brightness, pretty fruit flavors, and just a touch of sweetness. Any fine Riesling from Germany's Mosel would do well here. Typically, these wines are low in alcohol, which make them all the more ideal. Try Muller Scharazhofberger Riesling Kabinett (about $30). - Jeff Morgan

Note:

Marge Perry and David Bonom,

June 2005