Tahini Recipes For Salad: Grilled Citrus With Shrimps And Tahini Salad

If the weather is mild enough for you to grill, live-fire cooking makes this grilled citrus with shrimps and tahini dish even more delicious, adding a hint of smoky flavor

Have This!

• 3 lemons, divided
• 3 oranges, divided
• 2 limes, divided
• 1/2 grapefruit
• 2 large leeks, trimmed and halved lengthwise
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh mint leaves, torn
• 1 teaspoon honey
• 2 tablespoon tahini
• 1/2 teaspoon kosher salt
• 1 pound large shrimp (16/20 ct.), peeled and deveined
• 4 cups mixed salad greens

Do This!

• Slice 1 lemon, 1 orange, and 1 lime crosswise into thin slices. Squeeze juice from 2 lemons, 1 orange, 1 lime, and 1/2 grapefruit over a strainer into a measuring cup to equal about 1 cup juice.
• Place juice in a medium bowl. Peel and section remaining orange.
• Heat a grill pan over high. Add half of the fruit slices to pan in a single layer; grill 3 minutes on each side or until lightly charred and caramelized.
• Add charred fruit slices to juice in the bowl. Repeat procedure with remaining fruit slices. Add leek halves to pan; grill 7 minutes, turning to char all sides. Cut leeks crosswise into 1/2-inch slices; add to fruit in a bowl.
• When fruit slices are cool enough to handle, squeeze juice and charred pulp into the bowl; discard remains. Stir in oil, mint, tahini, honey, and salt.
• Add shrimp to grill pan in a single layer in batches; grill 2 minutes on each side or until well marked and done.
• Place cooked shrimp in a large bowl. Add 1/2 cup leek mixture; toss to coat. Combine 3/4 cup leek mixture and salad greens; toss to coat.
• Divide greens mixture equally among 4 plates. Top evenly with shrimp and orange sections; drizzle with extra leek mixture, if desired.