grilled shrimp appetizer

Grilled Shrimp with Apple and Charred Scallions

Serves 8 as an appetizer (or 4 as a light main course).  This pairs well with Prosecco or other sparkling wine.  It is from Top Chef judge Hugh Acheson.

            ¼ c. + 2½ Tbs. olive oil

            1 Tbs. Sherry vinegar

            1 Tbs. fresh lime juice

            ½ tsp. sweet smoked paprika

            ½ tsp. Dijon-style mustard

            salt and freshly ground black pepper

            6 scallions (green onions)

            1 lb. medium shrimp, shelled and deveined

            1 Granny Smith apple – peeled, cored and julienned

            1 Tbs. toasted sesame seeds

In a small bowl, whisk ¼ c. + 1 Tbs. olive oil with the vinegar, lime juice, paprika, and mustard.  Season the dressing with salt and pepper.

In a large saucepan of salted boiling water, blanch the scallions until bright green, about 1 minute.  Drain the scallions, rinse under cold water and pat dry.

Light a grill.  Rub the scallions with ½ Tbs. olive oil and season with salt and pepper.  In a bowl, toss shrimp with remaining 1 Tbs. olive oil and season with salt and pepper.  Grill scallions over high heat until lightly charred, about 30 seconds per side.  Grill shrimp until lightly charred and white throughout, about 1 minute per side.

In a medium bowl, toss apple with 1 Tbs. of the dressing.  Cut grilled scallions into 2” lengths.  Scatter scallions and apple on a platter and arrange shrimp on top.  Drizzle remaining dressing over shrimp, sprinkle with sesame seeds and serve.