Tender pink shrimp meld bright citrus, zucchini ribbons, and bubbly Gruyère cheese in a vibrant ocean-inspired plate.
# What You’ll Need:
→ Seafood
01 - 1.1 lb large pink shrimp, peeled and deveined
→ Citrus
02 - 2 medium oranges, segmented
03 - 1 tsp orange zest
04 - 1 small pink grapefruit, segmented
05 - Juice of 1 lemon
→ Cheeses
06 - 4 oz Gruyère cheese, grated
07 - 1.7 oz ricotta cheese
→ Vegetables & Garnish
08 - 1 small zucchini, thinly sliced into ribbons
09 - 1 small carrot, julienned
10 - 1 tbsp fresh chives, finely chopped
11 - 1 tbsp fresh dill, torn
→ Pantry
12 - 2 tbsp olive oil
13 - Salt and freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - Set the oven broiler (grill) to high heat.
02 - In a bowl, toss the shrimp with 1 tablespoon olive oil, lemon juice, salt, and pepper.
03 - Heat a skillet over medium-high heat and sauté shrimp for 2 minutes per side until just cooked through, then set aside.
04 - In a separate bowl, gently toss orange and grapefruit segments with orange zest and a pinch of salt.
05 - Steam zucchini ribbons and julienned carrot for 1 to 2 minutes until just tender, then arrange them on a serving platter to form the coral base.
06 - Nestle the sautéed shrimp and citrus segments among the vegetables, layering to evoke a vibrant coral reef.
07 - Sprinkle grated Gruyère evenly over the arrangement and dot with small spoonfuls of ricotta cheese.
08 - Place the platter under the broiler for 2 to 3 minutes until the cheese bubbles and light golden brown spots appear.
09 - Remove from heat, garnish with chives and dill, drizzle with remaining olive oil, and serve immediately.
