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Ginger Marinated Shrimp with Grilled Pineapple and Sauce Chien

by 

From Emeril's Delmonico for 2012 Tales of the Cocktail
Read more about Tales of the Cocktail here.

Yield: 4 servings. 

Ingredients:

8 jumbo shrimp (U10), peeled and deveined
¼ cup minced ginger
¼ cup minced garlic
2 tbsp. lime zest
2 1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
¼ cup olive oil
4 1-inch thick slices pineapple
1 cup unsalted cashews
2 cups arugula
2 cups hearts of romaine, torn into bite size pieces
Sauce Chien
 
Method:
  1. In a medium size mixing bowl, combine the shrimp with the ginger, garlic, lime zest, 1 1/2 teaspoons salt, ½ teaspoon black pepper, and 2 tablespoons of the olive oil. Toss well to coat. Allow to marinate, refrigerated for 1 hour.
  2. In a small mixing bowl, toss the pineapple with ½ teaspoon salt, ½ teaspoon black pepper, and the remaining 2 tablespoons of olive oil. Heat a grill pan or a grill to medium high heat and place the pineapple on the grill. Grill for 1 to 1 ½ minutes per side. Remove the pineapple from the grill and allow it to cool to room temperature. Dice the pineapple into ¼ inch cubes and set aside.
  3. Preheat the oven to 300ºF. In a small mixing bowl, toss the cashews with the remaining ½ teaspoon salt. Place the cashews on a baking sheet and toast them in the oven for 10 minutes, or until they are golden brown.   
  4. Remove the shrimp from the marinade. Place the shrimp on a grill over medium heat and cook for 4 minutes per side. Remove the shrimp from the grill and set aside.
  5. In a large bowl, combine the arugula, romaine, pineapple and the Sauce Chien, and toss well to coat. Divide the salad between 4 small plates, then place 2 shrimp on top of each salad and garnish with the cashews.
  6. Serve immediately.
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