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Ingredients

  • 8 bamboo skewers
  • 32 shrimp
  • 1/4 cup canola oil
  • Pinch of kosher salt and freshly ground black pepper
  • 2 cups Fennel-Orange Salad (recipe follows)
  • 1 cup Orange-Ginger Glaze (recipe follows)
  • 2 cups microgreens or sprouts of your choice

Fennel-Orange Salad

Makes 2 Cups

Ingredients

  • 8 ounces fennel bulb, thinly sliced
  • 1 tablespoon fennel fronds, chopped
  • 1 orange segment (or 4-ounce can of mandarin oranges)
  • 1/4 cup Pickled Red Onions, chopped
  • 1/2 jalapeno, seeded and thinly sliced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 1/4 cup cider vinegar

Orange-Ginger Glaze

Makes 1.5 Cups

Ingredients

  • 1.25 cups freshly squeezed orange juice
  • 2 tablespoons honey
  • 2 tablespoons light brown sugar
  • 1.5 teaspoons cherry peppers (fresh seeded jalapeno can be substituted)
  • 1.5 teaspoons peach jam (or any fruit jam)
  • 2 teaspoons fresh ginger, peeled and cut into 1/4-inch coins

Grilled Red Chili Shrimp

SKIP TO INGREDIENTS

Impress your family and friends with this sweet & spicy grilled shrimp dish served with a citrus-and-fennel salad! The fruity flavors and hint of ginger and heat are a winning combination.

Makes 8 Servings

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Directions

Soak the bamboo skewers in water for 10 to 15 minutes ahead of time.

Prepare a grill to medium-high. Place 4 shrimp on each skewer. Lightly oil the shrimp and sprinkle with salt and pepper. Place the shrimp on the grill and cook for 3 to 4 minutes on one side. Flip them over and continue cooking for another 2 minutes, then remove from the grill.

Place 1/4 cup fennel salad on each plate, place the shrimp skewer on the salad, and drizzle with the Orange-Ginger Glaze. Top each with 1/4 cup of microgreens and serve.

Fennel-Orange Salad

Directions

To make the salad, gently mix all the ingredients together in a large bowl. Adjust the seasoning as needed. Refrigerate until ready to serve.

Orange-Ginger Glaze

Directions

To make the glaze, place all the ingredients in a large saucepan over medium-high heat and whisk together. Bring to a boil, then decrease the heat to a simmer. Continue cooking until reduced by half, stirring occasionally. When it resembles a syrupy glaze, remove from the heat and strain out the ginger. Keep warm over low heat until ready to use. Will keep refrigerated for up to 1 week.

Want the reward without the effort? Make a reservation to visit your favorite Tupelo Honey location!