Grilled Shrimp w/ Apple and Charred Scallions
This recipe, as far as I know, originally appeared on Food & Wine’s site as I can’t find in Hugh Acheson’s cook book, A New Turn In The South. It appears to come as a contributed recipe from Hugh Acheson on the Food & Wine site. I found it by googling around the other day looking for a recipe from this chef. I live in Athens GA and Hugh is the owner of two of the best restaurants in town, Five & Ten and The National, and the soon to be opening Cinco y Diez in Athens. So I was desperately looking for something to tinker around with and try my hand at. And besides overcooking the shrimp and charring them a bit to much, it wasn’t a horrible first pass at the recipe.
1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon fresh lime juice
1/2 teaspoon sweet smoked paprika
1/2 teaspoon Dijon mustard
Salt and freshly ground pepper
1 pound medium shrimp, shelled and deveined
1 Granny Smith apple—peeled, cored and julienned
1 tablespoon toasted sesame seeds
In a small bowl, whisk 1/4 cup plus 1 tablespoon of the 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 1/2 tablespoon of the olive oil and season with salt and pepper. In a bowl, toss the shrimp with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the scallions over high heat until lightly charred, about 30 seconds per side. Grill the shrimp until lightly charred and white throughout, about 1 minute per side.
In a medium bowl, toss the apple with 1 tablespoon of the dressing. Cut the grilled scallions into 2-inch lengths. Scatter the scallions and apple on a platter and arrange the shrimp on top. Drizzle the remaining dressing over the shrimp, sprinkle with the sesame seeds and serve.