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Shrimp with Grilled Citrus and Leek Relish

Photo: Jennifer Causey
Active time 47 mins
Total time 47 mins

Serves 4

Drew Curren cooks both the shrimp and the relish on a grill at his Texas restaurant. If the weather is mild enough for you to grill, live-fire cooking makes this dish even more delicious, adding a hint of smoky flavor. Roll the citrus between your palm and the cutting board before slicing and juicing—it crushes the pulp a little and makes it easier to extract juice. The 16-20 count for shrimp refers to how many shrimp make a pound, which is helpful since the designations “medium,” “large,” and “extra-large” can vary from market to market. A quality, fruity, and grassy olive oil is best here to bring a touch of velvety richness to the dressing.


  • 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
  • 1/2 teaspoon kosher salt
  • 1 pound large shrimp (16/20 ct.), peeled and deveined
  • 4 cups mixed salad greens

Nutrition Information

  • calories 288
  • fat 15.4 g
  • satfat 2.1 g
  • monofat 10.9 g
  • polyfat 1.5 g
  • protein 17 g
  • carbohydrate 22 g
  • fiber 3 g
  • cholesterol 143 mg
  • iron 1 mg
  • sodium 423 mg
  • calcium 129 mg
  • sugars 10 g
  • Est. Added Sugars 1 g

How to Make It

  1. 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.

  2. Heat a grill pan over high. Add half of 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 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 bowl. When fruit slices are cool enough to handle, squeeze juice and charred pulp into bowl; discard remains. Stir in oil, mint, honey, and salt.

  3. 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.