2 Yummy Shrimp Dishes for the Holidays by Steven Dolby

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Grilled Shrimp and Scallops with Red, Gold Beet Salad and Calypso Sauce

Calypso Sauce
(Serves 8 people)
1/2 Medium yellow onion (sliced)
1 Tsp Brown sugar
4 Garlic cloves (thinly sliced)
4 Tbsp apple cider vinegar
2 Tbsp vodka
 Juice of 3 limes
1 Tsp ground allspice
3 Habanero chili
7g Grated ginger
1 Tbsp olive oil
Salt (to taste)
Refrigerate 1 hour
60g Red beets (Thinly sliced)
60g Gold beets (Thinly sliced)
40g Watermelon radish (Thinly sliced)
4 Shrimp per person (peeled and deveined)
4 Scallops per person
Olive oil
Salt (to taste)
For Grilled Shrimp and Scallops with Red, Gold Beet Salad and Calypso Sauce 
For Calypso Sauce: 
1. In a pan, pour olive oil, add onion and a good pinch of salt. Sprinkle sugar and cook until golden brown. 
2. Add garlic, cook for 2-3 minutes and transfer it to a blender, followed by vinegar, vodka, lime juice, allspice, habanero, and grated ginger. Blend until smooth. Transfer to a bowl, cover with plastic wrap and pop in refrigerator for an hour. 

3. Into a bowl, place shrimp, drizzle olive and season with salt. Mix well. 
4. Place a grill pan on flame and cook shrimp in it. 
5. Season scallops with salt and cook in a hot pan with oil. Transfer shrimp and scallop to a plate and set aside. 
6. In a bowl, place baby chard, Mache, and arugula. Sprinkle salt, drizzle oil and toss lightly. 
7. Just before serving season the beets (red and golden) and radish. 

8. On a platter lay beets and radish, followed by salad greens, shrimp, and scallops. Spread some sauce and serve immediately. 

Steve's Spicy Sriracha Shrimp
(Serves 2-3)
1/2 Medium onion (diced)
7 Tsp Sriracha sauce
1/4 Cup red wine vinegar
5 Garlic cloves (minced)
8g Grated ginger
1/2  freshly squeezed lemon
1 Tbsp olive oil
Salt & Ground black pepper (to taste)
100g Jarred roasted red peppers
350g Large shrimp (peeled and deveined, tail on)
For Spicy Sriracha Shrimp 
1. In a bowl, combine sriracha, red wine vinegar, garlic, ginger, and lemon juice. Whisk well. 

2. Place a pan on flame, pour oil and sweat onion for 5 minutes. 
3. Add roasted pepper and cook for 1-2 minutes. 
4. Stir in shrimp and sauce (prepared earlier). Cook until done. 

5. Garnish with parsley, basil and serve hot!



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