Grilled Shrimp in Prickly Pear Cactus Vinaigrette

This is a favorite meal to celebrate a special event such as a wedding anniversary or birthday.

INGREDIENTS | SERVES 4

28 large fresh shrimp

1 gallon water

2 prickly pear cactus fruits

1 bunch cilantro

2 tablespoons garlic paste

1⁄2 cup red wine vinegar

1 tablespoon peanut oil

1 tablespoon olive oil

1⁄2 tablespoon balsamic vinegar

1 ounce hearts of palm

1 teaspoon salt

1 teaspoon ground black pepper

6 ounces arugula

  1. Boil the shrimp in the water for 10 minutes. Drain, and run cold water over the shrimp. Peel the shrimp and use a fork tine to remove the back vein.
  2. Peel the prickly pear cactus by cutting off both ends and slitting both sides. If ripe, the peel will easily come off. Cut into 1" pieces. Cut the stems off the cilantro.
  3. In a blender, combine the prickly pear, cilantro, garlic paste, red wine vinegar, and peanut oil; blend at medium speed until smooth.
  4. Place the shrimp in a glass or plastic container and pour the sauce over the top. Cover and refrigerate for 8–12 hours. Discard the sauce.
  5. Preheat the grill to medium temperature. Grill the shrimp for 2–3 minutes on each side or until slightly browned.
  6. While the shrimp are cooking, combine the olive oil and balsamic vinegar. Cut the hearts of palm into 1⁄2" pieces. Combine olive oil and balsamic vinegar mixture with the salt, pepper, hearts of palm, and arugula; toss gently.
  7. Spread the hearts of palm and arugula onto a serving platter and top with the freshly grilled shrimp.

Arugula

Arugula is a leaf that serves double-duty as both a spice and an eating green. It has a very peppery flavor that complements seafood and poultry very well. Discard the discolored leaves because they will be bitter. Its small leaves are usually added whole to salads.