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Grilled Shrimp and Persimon® Salad with Chorizo Vinaigrette
Preparation
The tasty combination of shrimp, Persimon® and chorizo makes this a tantalizing appetizer, a perfect way to impress your guests in any occasion.
Slice the chorizo and sauté in a frying pan. In a blender, combine chorizo with its grease and remaining ingredients. Set aside.
Peel and slice persimmons. Grill the Persimon® slices, shrimp and bell peppers.
Cut the cherry tomatoes into quarters. Mix the cherry tomatoes, arugula and smoked almonds in a bowl, and toss with the vinaigrette.
Portion the salad onto 4 plates and top with the grilled Persimon®, shrimp and peppers.
Makes 4 servings.
Source: Chef Alonso Ortiz, Pintxo Restaurant and persimon.eu
1 hour
- 100 gr spicy chorizo from Spain
- 15 ml old-fashioned mustard
- 25 ml Sherry vinegar
- 75 ml olive oil
- Pinch of hot paprika
- 2 Persimon®
- 12 shrimp
- 4 small red bell peppers
- 8 cherry tomatoes
- A few arugula leaves
- A handful of smoked almonds
- 3.527 oz spicy chorizo from Spain
- 0.653 fl. oz old-fashioned mustard
- 1.005 fl. oz Sherry vinegar
- 2.765 fl. oz olive oil
- Pinch of hot paprika
- 2 Persimon®
- 12 shrimp
- 4 small red bell peppers
- 8 cherry tomatoes
- A few arugula leaves
- A handful of smoked almonds
- 0.49 cup spicy chorizo from Spain
- 0.063 cup old-fashioned mustard
- 0.106 cup Sherry vinegar
- 0.317 cup olive oil
- Pinch of hot paprika
- 2 Persimon®
- 12 shrimp
- 4 small red bell peppers
- 8 cherry tomatoes
- A few arugula leaves
- A handful of smoked almonds