- Marinate Time
- 10 mins
- Prep Time
- 20 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 11/4 pounds
- Raw Shrimp (not peeled & de-veined)
- 2
- navel oranges
- 1/3 cup
- Compliments red wine vinegar
- Finely grated zest of 1 lemon
- 1 tbsp
- fresh lemon juice
- 1
- garlic clove, minced
- 2 tsp
- smoked paprika
- 1 cup
- Sensations Extra Virgin 100% Olive Oil
- 12
- asparagus spears
- 2
- medium heads of radicchio, leaves separated, washed and dried
- Salt to taste
Method
Step 1
Preheat oven to 450ËšF.
Step 2
Peel and de-vein shrimp.
Step 3
Using a sharp knife, peel oranges, removing all peel and white pith (pith can make the dish bitter).
Step 4
Cut between membranes to release segments into a bowl and set aside.
Step 5
In a medium bowl, whisk vinegar with lemon zest, lemon juice, minced garlic and paprika. Let the garlic stand in the dressing for 15 minutes then whisk in olive oil and season with salt.
Step 6
Add shrimp and marinate until ready to use.
Step 7
Snap woody ends off asparagus and cut spears into 1" pieces.
Step 8
Prepare an ice bath.
Step 9
Bring a pot of salted water to boil, add asparagus and cook until just tender, about 3-4 minutes. Transfer asparagus to ice bath until cooled, then drain.
Step 10
Slice radicchio into thin strips and place in a large bowl. Add cooled asparagus to bowl.
Step 11
Place a large oven-proof skillet in oven and heat for about 5 minutes, until very hot. Remove skillet and add shrimp and all the vinaigrette.
Step 12
Toss the shrimp and return to oven for 45 seconds (any longer and the shrimp will be rubbery).
Step 13
Toss the shrimp and return to oven for 45 seconds (any longer and the shrimp will be rubbery).
Step 14
Remove skillet from oven and immediately transfer just the shrimp to the bowl with the asparagus and radicchio.
Step 15
Gradually add the warm vinaigrette and toss until well dressed. Season with salt and discard remaining vinaigrette.
Step 16
Divide among 4 plates. Garnish with orange segments and serve.
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