INGREDIENTS
1 teaspoon Anchovy paste
1/8 cup Dijon mustard
1/8 cup finely chopped garlic, divided
3 cups Hale Orange Juice, divided
6 oz. Olive oil
1 1/2 cups Hale Grapefruit Juice
1/4 cup lime juice
1 tsp. Old Bay seasoning
48 shrimp (1 1/4 lbs.)
24 cups Romaine lettuce 1 x 1 inch (1 1/2 lbs.)
3 cups seasoned croutons
2 cups Hale Orange sections (1 1/8 lbs.)
3/8 cup grated Parmesan cheese
PREPARATION
To prepare the dressing, combine the anchovy paste, mustard and ½ tablespoon of garlic in a food processor; puree until smooth. While the processor is running, slowly add 1 cup of the Hale orange juice followed by the olive oil; mix until incorporated, cover and refrigerate.
To prepare the marinade, combine the Hale grapefruit juice, lime juice, Old Bay seasoning, remaining garlic and remaining Hale orange juice; reserve. Place eight shrimp on each of 6 skewers and marinate in the refrigerator for four hours. Discard the marinade, cover and refrigerate the shrimp until needed.
To prepare the salad, grill one shrimp skewer (2-3 minutes per side), and keep warm. Toss 4 cups of lettuce with ¼ cup of dressing and place the greens on a plate. Top the greens with a ½ cup of croutons, 1/3 cup of Hale orange sections, 1 tablespoon of Parmesan cheese and the shrimp from one skewer.
YIELD: 6 servings.