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recipe: spicy shrimp skewers

12 tiger shrimp, cleaned and peeled with tails
4 bamboo skewers
2 tblsp extra virgin olive oil
1 tblsp garlic powder
2 tsp smoked paprika
1 tsp ground cumin
1 tsp cayenne pepper
1/2 tsp chili powder
juice of 1 lime
salt and pepper

1 head butter lettuce, separated
1 orange, peeled and segmented
2 radishes, thinly sliced

1-1/2 tblsp white balsamic vinegar
1 tblsp Dijon Mustard
2 tsp honey
juice from 1/2 lime
1/2 C extra virgin olive oil
salt and pepper
Serves 4

In a large bowl, toss together the shrimp, olive oil, garlic powder, paprika, cumin, cayenne pepper, chili powder, lime, salt and pepper.
hint: while this mixture is marinating, separately soak skewers in water and pre-heat grill to medium-high—about 30 minutes.

In another bowl, whisk together the balsamic vinegar, mustard, honey, lime juice and olive oil—salt and pepper to taste.

Insert a skewer through 3 shrimp and grill for a few minutes on each side.

Create a bed with the lettuce leaves, radishes and orange segments and place a grilled shrimp skewer on each—drizzle with vinaigrette and serve.

Adam’s hints:
—this is a great summer salad and nice additions or alternatives are avocado and grapefruit.
—when plating this salad, be conscious of showing off all the great ingredients—remember guests will be eating with their eyes first!

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