Grilled Shrimp And Calamari Salad With Arugula And Orange Vinaigrette

Grilled Shrimp and Calamari Salad with Arugula and Orange Vinaigrette is a vibrant and refreshing dish that combines the flavors of seafood, arugula, and a tangy citrus vinaigrette. The grilled shrimp and calamari add a delightful smoky char, while the arugula provides a peppery bite. The orange vinaigrette, with its zesty citrus notes, brings a bright and tangy element to the salad.

To prepare this salad, the shrimp and calamari are marinated in a flavorful mixture of orange juice, zest, thyme, and olive oil. They are then grilled to perfection, resulting in tender and succulent seafood with a hint of smokiness. The red peppers are also grilled until they become soft and slightly charred, adding a sweet and roasted flavor to the salad.

Once the grilling is complete, the calamari is sliced into quarters and the shrimp are removed from the skewers. Thinly sliced fennel and fresh arugula are tossed with the orange vinaigrette, which adds a tangy and aromatic touch. The greens are then plated, and the grilled shrimp, calamari, and red peppers are arranged on top. Finally, a drizzle of the remaining vinaigrette adds the finishing touch, enhancing the flavors of the salad.

This salad is a delightful combination of textures and flavors, with the tender seafood, crisp vegetables, and vibrant citrus vinaigrette coming together harmoniously. It makes for a perfect summer dish, whether enjoyed as a light lunch or as part of a dinner spread.

SERVES: 4

INGREDIENTS:

• 1 medium orange
• 1/4 cup plus 2 Tbs. extra-virgin olive oil
• 2 tsp. chopped fresh thyme
• 2 tsp. white-wine vinegar
• Kosher salt and freshly ground black pepper
• 1/4 lb. (4 to 6) cleaned calamari bodies (no tentacles), rinsed and patted dry
• 16 jumbo shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
• 1 red bell pepper, quartered lengthwise and cored
• 1 medium fennel bulb (about 1 lb.), trimmed, quartered, cored, and thinly sliced crosswise
• 5 oz. baby arugula (about 5 cups)

INSTRUCTIONS:

1. Prepare a medium-high gas or charcoal grill fire.
2. Finely grate 1 tsp. of zest from the orange and then squeeze 1/3 cup juice. In a small bowl, whisk the juice and zest with 1/4 cup of the oil, 1 tsp. of the thyme, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.
3. Using a sharp pairing knife, cut open the calamari bodies lengthwise and lightly score both sides in a cross-hatch pattern. Put them in a medium bowl with the shrimp and red pepper and toss with the remaining 2 Tbs. oil, 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Thread the shrimp on 3 or 4 metal skewers.
4. Grill the shrimp and peppers (skin side up), covered, until they have good grill marks, 2 to 3 minutes. Flip both and continue to grill until the shrimp are just firm and opaque, about 2 minutes more. Move the shrimp to a clean plate and let the peppers continue to cook until they’re soft and the skin is charred, about 5 minutes more. Meanwhile, grill the calamari until barely cooked through, about 1 minute per side. When the calamari and peppers are done, move them to the plate with the shrimp.
5. Cut the calamari into quarters lengthwise and remove the shrimp from the skewers. Peel and thinly slice the red peppers. In a large bowl, toss the fennel and arugula with half of the vinaigrette. Season to taste with salt and pepper. Distribute the greens on 4 plates and top with the shrimp, calamari, and red peppers. Drizzle with some of the remaining vinaigrette and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 320 CALORIES | 20G PROTEIN | 11G CARB | 22G TOTAL FAT | 3G SAT FAT |
  15G MONO FAT | 2.5G POLY FAT | 190MG CHOL | 480MG SODIUM | 3G FIBER

NOTE:

• If you don’t like calamari, you can substitute extra shrimp.