GRILLED SPICY SHRIMP WITH FRESH PLUMS + BELGIAN ENDIVE SALAD
10 pieces fresh shrimp
4 Tablespoons extra virgin olive oil
Pinch fresh ground pepper
1 Tablespoon srirachi chile pepper paste

4 whole fresh plums sliced in half, pit removed, sliced slivers
4 whole pieces of Belgian endive, sliced on the bias.
1 small red onion, sliced thin.

INSTRUCTIONS:

• Combine olive oil, chile pepper paste and ground pepper—marinate shrimp for at least one hour.
• Grill shrimp on one side for 2 minutes, then turn and finish (1 minute) and set aside.
• Mix endive, plums and red onion in a bowl, then add 1 teaspoon of sherry vinegar and 2 tablespoons of olive oil.
• Add salt and pepper to taste and mix garnish with chives.
• Place shrimp on salad, drizzle on passion fruit vinaigrette (recipe below).

PASSIONFRUIT VINAIGRETTE
1/2 cup passion fruit puree
1 tablespoon dijon mustard
1/8 cup aged sherry vinegar
1 cup extra virgin olive oil
Salt and pepper

INSTRUCTIONS:

• Puree in blender all ingredients except olive oil.
• Add olive oil slowly while machine is on—add all of the oil gradually.
• Add salt + pepper to taste.

© 2007 Denise Appel. Permission must be given by Denise Appel to reproduce.