Citrus-Shaved Brussels Sprout Salad with Lemon-Fennel Vinaigrette

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Serves: 4
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Prep Time: 30 minutes
Cook Time: 10 minutes
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Dietary Preferences:

Gluten-Free

Ingredients

  • 1 lb. Ocean Mist Farms Brussels sprouts
  • 1 bunch Ocean Mist Farms green onions
  • ¼ bunch Ocean Mist Farms Italian Parsley
  • 1 ea. Lemon zest
  • ½ cup (4 fl. oz.) Lemon Fennel Vinaigrette (see recipe below)

Lemon-Fennel Vinaigrette (Yield 16 fl. oz.)

  • ¼ cup Dijon mustard
  • cup lemon Juice
  • 1 ea. large shallot, minced
  • ¼ cup Pernod (anise-flavored liqueur)
  • 1 tsp. fennel pollen
  • 1 cup olive oil (light)

Green Onion Oil (Yield 3.5 cups)

  • 1 bunch Ocean Mist Farms green onions
  • 3 cups olive oil

Grilled Florida White Shrimp (4 servings)

  • 20 ea. Florida White Shrimp U-15 (peeled, deveined, tail on)
  • 1 ea zest of lemon
  • ¼ bunch Ocean Mist Farms Italian parsley (chopped)
  • 1 pinch chili flakes
  • ½ cup olive oil
  • 4 ea. 10 inch bamboo skewers (soaked in water)

Directions

Lemon-Fennel Vinaigrette

  1. Using a blender, mix the mustard, lemon, shallot, Pernod and fennel pollen. Gradually add the oil while blending. Season and serve over salad.

Green Onion Oil

  1. Using a blender, add the washed and roughly chopped green onions. Add the oil and blend on high. Strain and place in to a squeeze bottle.

Shaved Brussels Sprout Salad

  1. Trim the end and outer leaves from the Brussels sprouts, then shave using a mandolin.
  2. Wash and slice the green onions on an angle, roughly chop the parsley, then peel and julienne the lemon zest (very fine). Combine and toss with lemon vinaigrette.

Grilled Florida White Shrimp Marinade

  1. Combine the lemon, parsley, chili and olive oil,
  2. Marinade the shrimp in this mixture for 2 to 24 hours,
  3. Skewer the shrimp for grilling.

Grilled Florida White Shrimp Assembly

  1. Grill shrimp. Meanwhile, place the Brussels sprouts salad on a long rectangular plate. Toss with the grilled shrimp, then sauce around the plate with the dressing and oil.
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