Recipe

Grilled Seafood Cocktail With Limoncello Salsa And Vinaigrette Recipe

	Sparow64 / All my dishes 1 year, 4 months ago Love these for an appetizer or an entree. (Will make 6 appetizers, 4 entrees). I have used shrimp in this recipe before, and it is so good! Can also use lobster, scallops, halibut, salmon or swordfish. Prep time will depend on type of seafood you... More Prep:20m Cook:10m Servings:6	Sparow64
	seafood awesome

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Ingredients

LIMONCELLO SALSA:

3 ripe tomatoes, diced

1 English cucumber, diced

1 yellow and 1 red pepper, diced

1/2 sweet (Vidalia or Maui) onion, diced

1 bunch cilantro, diced

Zest of 1 lemon

LIMONCELLO VINAIGRETTE:

3 tablespoons freshly squeezed lemon juice

1 tablespoon Caravella Limoncello

2 tablespoons minced chives

2 teaspoons lemon zest

1 tablespoon honey mustard

3/4 cup extra virgin olive oil

1 tablespoon minced fresh parsley

LIMONCELLO SEAFOOD COCKTAIL

2 pounds fresh lobster tails (or shrimp, scallops, halibut, salmon or swordfish)

Olive oil

Sea salt and freshly ground white pepper

Juice of 2 grapefruits

1/4 cup Caravella Limoncello

Fresh lemon grass, if desired

Directions

LIMONCELLO SALSA:

Combine tomatoes, cucumber, peppers, onion, cilantro and zest in a large bowl.

LIMONCELLO VINAIGRETTE:

Whisk together the lemon juice, limoncello, chives, zest and mustard until smooth.

Slowly add the oil while whisking until the dressing thickens.

Add the parsley and combine with the items in large bowl.

Pour mixture over seafood cocktails.

LIMONCELLO GRILLED SEAFOOD COCKTAIL:

If using lobster, split each lobster and clean.

Brush seafood of choice with olive oil and season with salt and pepper.

Brush seafood with grapefruit juice and limoncello, and let sit for 20 minutes, basting frequently with additional grapefruit juice and limoncello.

Grill the seafood over hot coals until just done, bushing with additional grapefruit juice and limoncello, about 5 to 7 minutes.

Do not overcook.

Remove lobster from shells, and separate lobster or other seafood into chunks.

Place in martini glasses.

Top with Caravella Limoncello Salsa and Vinaigrette, and, if desired, garnish with a swizzle stick of lemongrass or swizzle stick with twisted thin slice of lemon.

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