Iceberg Babies® with Grilled and Dilled Shrimp

YIELD

8 servings

INGREDIENTS

  • 4 Garden Hearts® Iceberg Babies®
  • 1 lime, juiced
  • 2 lemons, juiced
  • 3/4 cups olive oil
  • 3 cloves garlic, minced
  • 2 tbsps Dijon mustard
  • 3 lbs shrimp, peeled and deveined
  • 1 cup mayonnaise
  • 1/2 cup cream
  • 1/2 cup fresh dill, chopped
  • 2 stalks celery, chopped (including the greens)
  • 6 green onions, chopped
  • Salt and ground black pepper to taste
  • 8 sprigs dill, for garnish
  • 1 lemon, cut into 8 slices for garnish

METHOD

  1. Remove outer leaves of Iceberg Babies® and rinse head under cold running water. Allow to air dry and cut into four quarters.
  2. Remove the center leaves of the Iceberg Babies® and cut the removed leaves into a fine julienne. Set aside and chill.
  3. In a small mixing bowl, combine the lime juice, lemon juice, olive oil, garlic and Dijon mustard to make a marinade.
  4. Place the shelled shrimp in a resalable plastic bag, add the marinade, close the bag and shake well to thoroughly coat the shrimp with the marinade. Refrigerate 2-4 hours.
  5. Remove the shrimp from the marinade and thread onto bamboo or metal skewers. Grill on both sides over hot coals (or high heat if using a grill pan) until pink. Remove from the grill, separate from the skewer and chill.
  6. For the dressing, combine the mayonnaise and cream in a medium-size mixing bowl, whisking them together until creamy. Add the julienned lettuce, chopped dill, celery, green onions and pepper.
  7. Mix well and gently incorporate the grilled shrimp. Add salt and pepper as desired.
  8. For presentation, place two Garden Hearts® Iceberg Babies® quarters on the serving plate, top with the grilled shrimp salad and garnish with lemon slice and sprig of dill.

Chef Beat Giger

Recipe by:

CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

"The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine."