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:
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve immediately.
