Grilled Shrimp with Warm Brie, Mixed Berries, and Spinach Salad
Inspired by a recent lunch at The Turtle Club at Vanderbilt Beach in Naples, Florida
(Serves 4)
16 (U8) (8 per pound) shrimp, cleaned, deveined (leave tails on)
(rub for shrimp: mix Chef Paul Prudhomme’s Blackening Seasoning, salt, pepper, paprika, and garlic powder in a bowl with 2 tablespoons extra virgin olive oil, coat the shrimp before grilling).
1- 13.2 ounce wheel of Ile de France Brie (or brand of your choice)
4 cups spinach leaves
1 cup raspberries
1 cup blueberries
1 cup strawberries
1 cup diced pineapple
1 avocado, diced
1 lemon cut into wedges (for garnish)
Raspberry Vinaigrette
1 tablespoon raspberry preserves
1/2 cup fresh raspberries
2 tablespoons honey
1/2 cup red wine or apple cider vinegar
1 tablespoon extra virgin olive oil
1 tablespoon canola oil
1 tsp. fresh lime juice
(pulse together in a food processor)
salt and pepper to taste
drizzle of honey
Heat grill to 500 degrees
Rinse, dry, and arrange the spinach leaves on individual salad plates or one large salad platter.
Bake the brie in a toaster or oven at 350 degrees inside the wooden shell it comes with for about 3 minutes just to soften it (remove the lid before baking and place baking sheet or pan lined with aluminum foil underneath to catch any drips). Remove brie and set aside. Grill the shrimp about 2 minutes (you just want to sear them, shrimp cook very fast, they are better off
being less cooked than overdone)
Remove shrimp, arrange on plate, place brie in center (remove from the wooden case), arrange the fruit and avocado, dress with the vinaigrette, salt and pepper, and drizzle with honey. Serve with serving utensils as well as cheese knife to cut the brie. Some crackers of choice
may be nice to enjoy the brie.
