Vulcan Fire Grilled Shrimp

Ordinary Out of the

OOO by Kate Krukowski Gooding
Vulcan Fire Grilled Shrimp and Blood Orange Asparagus Salad
I always try new things that are Out of the Ordinary. And when I discovered Vulcan Fire Salt at The Spice House, I just had to try it. Coupled with the Caribbean Calypso Seasoning (featuring lemon, lime and orange zest) this dish is good it almost made the shrimp sit up and take notice!

Vulcan, according to history, was originally an Italian fire-god, particularly associated with destructive fire. He is also known as a Roman god of beneficial and hindering fire, including the fire of volcanoes. And Vulcan was yet further identified with the Greek smith-god Hephaestus, who has a constructive use of fire in metalworking. I brought these gods past histories together into a modern and beneficial practice we can all use; cooking and grilling.

Vulcan Fire Grilled Shrimp and Blood Orange Asparagus Salad
Serves 6
Ingredients Shrimp

  1 large clove garlic
  1 tablespoon Vulcan Fire Salt*
  1 tablespoon Caribbean Calypso Seasoning*
  2 tablespoons olive oil
  2 teaspoons lemon juice
  1 pound large shrimp, peeled and deveined

Ingredients Salad

6 cups baby greens
1 tomato, chopped
1 cup yellow pepper, chunked
¼ cup red onions, thinly sliced
¼ cup edamame beans
10 asparagus spears, woody ends cut off

Ingredients Dressing

6 tablespoons blood orange juice
3 ½ tablespoons white wine vinegar
2 tablespoons chopped fresh chives
½ teaspoon finely grated blood orange peel
½ teaspoon garlic, minced
¼ cup Extra Virgin Olive Oil
Salt and pepper to taste

Directions

Preheat grill to medium high.
1. Mash garlic with Vulcan Fire Salt in a small bowl.
2. Add Caribbean Calypso Seasoning and stir in olive oil and lemon juice to form a paste.
3. Rub shrimp with paste until evenly coated, marinate 15 minutes, then place on skewers.
4. Meanwhile, combine first 5 dressing ingredients in small bowl to blend.
5. Whisk in olive and season with salt and pepper. Toss dressing with greens and vegetables in large serving salad bowl.
6. Lightly oil grills and cook shrimp and asparagus for 2 to 3 minutes per side.
7. Remove from grill, cut asparagus in half.
8. Transfer shrimp and halved asparagus to serving bowl and serve.

Wine: Chardonnay, Shandy (Ale and Lemonade) or Patron Margaritas on the Rocks

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You can find Kate Gooding's book,
Black Fly Stew - Wild Maine Recipes
at Foodie's Emporium! Click here.
For more great books for foodies Click here.

Kate has published three cookbooks and currently is working on her next two in the Black Fly Stew series – one featuring Grass-fed Lamb and Wine Pairings and another that carries an international flair. More information at www.blackflystew.com

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