This is a seriously authentically flavoured oil, which was utterly delicious as an accompaniment dip for my bourbon maple red onion and feta sourdough bread (yes, this infused bread was made with one of the balsamics). The smokiness was the perfect intense-level for me personally, and it brought my appetiser to a whole new level. One of your best!
Citrus Shrimp Salad
This bright and sunny salad is simple yet elegant. Grapefruit and orange segments are further highlighted by our citrusy EVOOs and our Thai Ginger Salt~the perfect pairing for poached shrimp.
Ingredients:
4 Large Shrimp
1 Bay leaf
1/2 pink grapefruit, peeled and segmented
1/2 navel orange, peeled and segmented
1/2 blood orange
2 radishes, thinly sliced
1 teaspoon chopped chives
1 cup watercress
2 tablespoons finely chopped roasted pistachios
1/4 cup (60 ml) Seasons Orange Infused Oil Olive Oil
1/2 pink grapefruit, peeled and segmented
1/2 navel orange, peeled and segmented
1/2 blood orange
2 radishes, thinly sliced
1 teaspoon chopped chives
1 cup watercress
2 tablespoons finely chopped roasted pistachios
1/4 cup (60 ml) Seasons Orange Infused Oil Olive Oil
2 tablespoons Seasons Grapefruit White Balsamic
Seasons thai ginger salt to taste
Directions:
Cook shrimp in a pot of salted, boiling water with bay leaf for 4 minutes. Remove shrimp and allow to cool. Remove flesh from shell, discarding all shells.
Citrus Salad Mixture:
In a medium bowl toss shrimp, grapefruit, oranges, radishes, chives, watercress and pistachios. Next, add to bowl Seasons Grapefruit White Balsamic followed by the Seasons Blood Orange olive oil. Finish with a few pinches of Seasons Thai ginger infused salt.