This fresh and tasty main dish comes to us from Chef Peter Janiak of St. Francis Winery & Vineyards. It's an easy dinner party recipe for summertime, focusing on fresh ingredients and easy grilling. We recommend serving it alongside St.Francis' crisp and lively Wild Oak Vineyard Sauvignon Blanc. Serves 4 people.
 

INGREDIENTS

  • 1 lb. of 16-20 shrimp, peeled and deveined
  • 1 each pineapple, peeled and cut into ½ inch rounds
  • 2 heads endive, leaves separated
  • 1 bunch of watercress
  • 3 radishes, shaved thin
  • 1 cup of medium diced jicama
  • 1 Tablespoon of toasted sesame seeds
  • 1 Tablespoon of microplaned ginger
  • ¼ cup of rice wine vinegar
  • ½ cup + ¼ cup of grapeseed oil
  • Salt and pepper to taste

INSTRUCTIONS FOR SHRIMP

  1. Preheat grill to medium-high heat
  2. Season shrimp with salt and pepper to your liking
  3. Brush pineapple and shrimp with ¼ cup grapeseed oil
  4. Place pineapple on the grill and cook for approximately 3 minutes per side or until charred and slightly softened, remove and keep warm
  5. Grill shrimp approximately for 3 minutes per side or until fully cooked
  6. Cut pineapple into quarters and arrange on four plates
  7. Toss endive, watercress, radishes, and jicama in a mixing bowl, season to taste with salt and pepper
  8. Toss with vinaigrette and place on top of pineapples
  9. Place shrimp on top of salad and sprinkle with toasted sesame seeds

INSTRUCTIONS FOR SALAD

  1. Preheat grill to medium-high heat
  2. Season shrimp with salt and pepper to your liking
  3. Brush pineapple and shrimp with ¼ cup grapeseed oil
  4. Place pineapple on the grill and cook for approximately 3 minutes per side or until charred and slightly softened, remove and keep warm
  5. Grill shrimp approximately for 3 minutes per side or until fully cooked
  6. Cut pineapple into quarters and arrange on four plates
  7. Toss endive, watercress, radishes, and jicama in a mixing bowl, season to taste with salt and pepper
  8. Toss with vinaigrette and place on top of pineapples
  9. Place shrimp on top of salad and sprinkle with toasted sesame seeds

INSTRUCTIONS FOR VINAIGRETTE

  1. Place ginger in a bowl with rice wine vinegar and let sit for 15 minutes
  2. Slowly whisk in ½ cup of grapeseed oil
  3. Season to taste with salt