I love that the weather is getting warmer and that it doesn’t get dark until about 8:30 at night! This is the perfect weather for to sit on the deck (or patio) and enjoy dinner and a cocktail…or two!
2 cups water
14 cup chopped fresh ginger, with peel
3 tablespoons kosher salt
2 tablespoons dark brown sugar
2 cloves garlic, peeled and smashed
1 tablespoon pickling spice
11/2 pounds medium shrimp, peeled and deveined
2 medium grapefruit
8 thin slices fresh ginger
14 cup extra-virgin olive oil, plus additional for brushing
1 tablespoon white wine vinegar
11/2 teaspoons soy sauce
1 teaspoon honey
12 teaspoon salt, plus additional for seasoning
Freshly ground black pepper
2 heads Bibb or Boston lettuce, trimmed, leaves torn into pieces
12 large fresh basil leaves, torn
1 small serranochile, minced (leave the seeds in for more heat)
2 Hass avocados, halved, pitted, peeled, and sliced
For the shrimp: Put 1 cup of water, chopped ginger, salt, sugar, garlic, and pickling spice in a small saucepan. Bring to a boil, then pour into a large bowl. Add 1 cup of cold water and set brine aside to cool completely. Add shrimp and refrigerate for 30 minutes.
For the salad: Strip the peel from half of 1 of the grapefruits with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, sliced ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, about 2 minutes, remove from heat. Set oil aside to steep 30 minutes. Strain and reserve the oil.
Prepare an outdoor grill with a medium fire.
Segment both grapefruit over a bowl, reserving the juice. Whisk 3 tablespoons of the reserved grapefruit juice with the vinegar, soy sauce, honey, and 12 teaspoon salt in a medium bowl. Gradually whisk in the infused grapefruit oil, starting with a few drops and then adding the rest of the oil in a steady stream to make a slightly thick dressing. Season with black pepper to taste.
Remove shrimp from brine and pat dry. Brush shrimp with olive oil and grill, turning once, until shrimp are pink and just cooked through, 3 to 4 minutes.
Gently toss the shrimp, grapefruit segments, lettuce, basil, and 12 teaspoon serrano with 14 cup of the dressing. Gently toss in avocados and divide the salad among 4 plates. Sprinkle with the remaining serrano, if desired, and drizzle with a little more of the dressing
Skip the wine and go for dessert!
1 8-inch-square pan chilled brownies, cut into 1-inch squares
1 cup semisweet or bittersweet chocolate chips, melted (see Tip)
Dip half of each brownie square in melted chocolate, then place on a baking sheet lined with parchment or wax paper. (Reheat chocolate, as needed, to keep it melted.) Refrigerate until the chocolate is set, about 30 minutes.
Tips & Notes ::
Make Ahead Tip: Store airtight in the refrigerator for up to 1 week.
Tip:To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Sounds like a good meal to make to night!