John Bragg’s grilled shrimp and asparagus orange-ginger vinaigrette

18 Jan

NO, this salad does not call for garlic. Bragg says friends will think it’s a misprint, but he likes distinctive, clear flavors and this dish just didn’t seem to need it.

Orange ginger vinaigrette:

1/2 cup freshly squeezed orange juice

2 tablespoons red wine vinegar

1 tablespoon soya sauce

3 tablespoons canola oil

1 teaspoon sesame oil

1 teaspoon honey

1 teaspoon grated orange rind

1 teaspoon minced fresh ginger root

1/2 teaspoon freshly ground black pepper

Salad:

20 pencil-thin fresh asparagus

20 large (30 to 40/pound count) fresh shrimp

1 package Fairkay Chinese egg noodles, available in supermarkets

1 small OR 1/2 large red pepper, cut into thin strips

1 small OR 1/2 large yellow pepper, cut into thin strips

2 tablespoons black sesame seeds, available in Chinese food shops

Mix vinaigrette ingredients, combining thoroughly.

Prepare asparagus by snapping off coarse ends at the point where they break naturally. Peel shrimp and thread onto water-soaked wooden skewers. Brush both asparagus and shrimp with a few teaspoons vinaigrette and grill or BBQ over high heat until JUST cooked, about 2 to 3 minutes per side – 4 to 6 minutes total. Set aside to cool; refrigerate until needed.

Cook noodles as per directions on package and cool under running water. Combine noodles, pepper strips, sesame seeds and remaining vinaigrette and marinate a few hours. Salad may be prepared ahead to this point.

Just before eating, distribute noodles and peppers evenly amongst four plates. Place shrimp and asparagus on top of noodles and serve.

Serves four as a main course.

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