Recipe courtesy of Monterey Salka

Herb-Marinated Shrimp

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  • Level: Intermediate
  • Total: 1 hr 50 min (includes marinating and cooling time)
  • Active: 1 hr 25 min
  • Yield: 8 to 10 servings
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Ingredients

Directions

  1. In a bowl, combine the shrimp with the herbs, lemon zest and juice, 1 tablespoon of the smoked paprika, some salt and pepper and enough canola oil to coat lightly. Marinate in the refrigerator for 15 minutes to 1 hour.
  2. Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.
  3. Thread the shrimp lengthwise onto soaked wooden skewers, straightening the shrimp as you go. Grill until the shrimp are grill-marked and opaque throughout, 3 minutes per side.
  4. Cut the cauliflower into 1/2-inch-thick slices, making sure to cut through the main stem so the slices stay intact. Oil the slices generously, season with salt and pepper, and sprinkle with the remaining 1 tablespoon smoked paprika.
  5. In a VERY HOT nonstick skillet, sear the cauliflower "steaks" in enough canola oil to coat the bottom of the pan. Once each side is golden brown, transfer to a baking sheet and roast until al dente.
  6. In a saucepan, combine the honey, sparkling wine and ginger and bring to a simmer. Add the kumquats and cook over low heat until jammy. Cool and reserve.
  7. Clean the watercress and then toss with the fennel fronds, sherry vinegar, fennel pollen and a generous drizzle of olive oil. Add salt and pepper to taste.
  8. Plate all elements and serve immediately.

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