Grilled Shrimp and Star Fruit Salad
Spicy and exotic are the best words to describe this colorful and attractive salad. If star fruit is difficult to find, mango makes a wonderful substitute. This could be grilled and eaten as an appetizer while the main course takes its turn over the coals.
- Olive Oil - 1/4 cup
- Shallots - 2 tablespoons, minced
- Fresh Cilantro - 2 tablespoons, minced
- Salt and freshly ground black pepper to taste
- Shrimp - 16 to 20 large, peeled, heads and tails left on
- Fresh Ginger - 1 tablespoon, minced
- Fresh lime juice - 1/2 cup
- Red Pepper Flakes - 1/8 teaspoon
- Fresh mint - 2 tablespoons, chopped
- Ripe star fruit - 1, ripe star fruit
- Watercress or arugula greens - 4 handfuls
In a non-aluminum baking dish, combine the oil, shallots, cilantro, salt, and pepper. Skewer 4 or 5 shrimp on each of four sets of parallel skewers; run one skewer through the body at the head end, and one skewer through the body at the tail end, leaving a little space between the shrimp. Place in the marinade and marinate at room temperature for 1 hour, or cover, refrigerate and marinate for up to 8 hours. Let shrimp sit at room temperature for 30 minutes before cooking.
Light a fire in a charcoal or gas grill. Combine the ginger, lime juice, pepper flakes, mint, and star fruit in a small bowl; toss to mix. Grill the shrimp for 1 minute on each side, or until firm and pink. Set aside.
To serve: Make a bed of watercress or arugula on each of four salad plates and place one fourth of the star fruit on each. Lay one set of shrimp on each and remove the skewers.