Ruby Martini Seafood Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a cool, different and really healthy shellfish recipe. Cooking with spirits gives a special taste to your lunch or brunch. I can assure you that if you like to please your family and friends...this will do just fine. Read more . (Recipe by: Ocean Spray/Cocktail ) Ingredients:
chill time: 2 hrs |
ingredients |
(4 servings vinaigrette yields about 3/4 cup) |
2 tablespoons citrus flavored vodka |
2 tablespoons pineapple juice |
1 tablespoon oil |
1/2 cup ocean spray ruby red grapefruit juice drink or light ruby grapefruit juice drink |
1 teaspoon sesame seeds |
1/2 teaspoon shredded lemon peel |
1/8 teaspoon garlic powder |
pinch white pepper |
pinch ground ginger |
seafood |
16 uncooked, shelled and deveined large shrimp with tails left on (about 3/4 pound) |
12 sea scallops (about 3/4 pound) |
2 tablespoons sliced green onions, garnish |
Directions:
1. DIRECTIONS:
2. Mix all vinaigrette ingredients in a small covered container. Reserve 1/4 cup for broiling seafood; refrigerate remaining vinaigrette for several hours to blend flavors.
3. Preheat broiler. Line a rimmed baking sheet with foil. Rinse shrimp and scallops in cold water; drain well. Place shrimp and scallops on prepared baking sheet. Brush with the reserved 1/4 cup vinaigrette. Broil 3 to 4 inches from heat until scallops are opaque and shrimp are pink and cooked through, 4 to 6 minutes, turning once.
4. Place cooked seafood in a medium bowl; cover and refrigerate until cold.
5. To serve, divide seafood among 4 individual plates; pour vinaigrette over seafood. Sprinkle with green onions. If desired, garnish with additional lemon peel and fresh herbs.
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