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SCAMPI DIAVOLO FUOCO (DEVIL'S FIRE SHRIMP)
yield: 12 servings
Will serve up to 20 people, just add 3 extra shrimp for each person and a cup of mescalin for each person. My dish is an obvious winner! It is easy and inexpensive to prepare. The ingredients are available year round. The presentation is beautiful! And, above all else, it tastes fantastic!
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Marinade and Shrimp
| | Ingredients | | Weight | | Measure |
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| | Olive oil
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| | 1/2 cup |
| | Cilantro, chopped
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| | 2 Tbsp. |
| | Lime juice
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| | 4 Tbsp. |
| | Lime zest
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| | 1 Tbsp. |
| | Garlic, minced
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| | 2 tsp. |
| | Onion, chopped
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| | 2 Tbsp. |
| | Orange juice
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| | 1/2 cup |
| | Grapefruit juice
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| | 1/2 cup |
| | Coconuts rum
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| | 1/2 cup |
| | Brown sugar
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| | 2 Tbsp. |
| | Original TABASCO® brand Pepper Sauce
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| | 1/2 cup |
| | Sea salt
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| | to taste |
| | Cracked black peppercorns
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| | to taste |
| | Jumbo shrimp, peeled and deveined
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| | 36 ea. |
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Fruit
| | Ingredients | | Weight | | Measure |
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| | Grapefruit, segmented
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| | 3 ea. |
| | Lime, segmented
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| | 3 ea. |
| | Orange, segmented
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| | 3 ea. |
| | Original TABASCO® brand Pepper Sauce
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| | 1 Tbsp. |
| | Worcestershire sauce
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| | 1 Tbsp. |
| | Salt
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| | to taste |
| | White pepper
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| | to taste |
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Topping
| | Ingredients | | Weight | | Measure |
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| | Whipping cream
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| | 2 cups |
| | Sour cream
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| | 1 cup |
| | Orange zest
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| | 2 Tbsp. |
| | Lime zest
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| | 2 Tbsp. |
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Tomato Mixture
| | Ingredients | | Weight | | Measure |
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| | Avocado, small diced
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| | 1 ea. |
| | Tomato, seeds removed, small diced
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| | 1 ea. |
| | Green pepper, skin removed, small diced
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| | 1 ea. |
| | Cilantro, chopped
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| | 2 Tbsp. |
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Mesclun
| | Ingredients | | Weight | | Measure |
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| | Mesclun mix
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| | 12 cups |
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Garnishes
| | Ingredients | | Weight | | Measure |
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| | Chives
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| | optional |
| | Red peppercorns
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| | optional |
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Method
| 1 | | To prepare Marinade, combine all ingredients except shrimp. Reserve 1/3 of the mixture and add the shrimp to the remaining 2/3. Set aside. |
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| 2 | | To prepare Fruit, toss together grapefruit, lime and orange segments in Original TABASCO® Pepper Sauce, Worcestershire, salt and pepper. Set aside. |
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| 3 | | To prepare Topping, beat the whipping cream until it forms stiff peaks. Add the sour cream, orange zest and lime zest. Set aside. |
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| 4 | | To prepare Tomato Mixture, combine avocados, tomatoes and green peppers with chopped cilantro and sprinkle with lemon juice. Set aside. |
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| 5 | | Remove the shrimp from the marinade that has sat for 15 to 20 minutes. Grill just until opaque. Do not overcook! Divide the mesclun among 12 plates and arrange 3 shrimp on top of each. Sprinkle the tomato mixture around the plate. Divide fruit among each plate and arrange decoratively. Add a dollop of whipped cream mixture to each plate and drizzle the plate with a little of the reserved marinade. |
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| 6 | | Garnish with chives and red peppercorns if desired. |
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