Grilled Seafood Cocktail With Limoncello Salsa And Vinaigrette
From sparow64 15 years ago
- 10 minutes to make
- Serves 6
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 are using. Read more Make the salsa and vinaigrette first, so the flavors will have time to marry. Found online a few years ago. See less
Ingredients
- limoncello SALSA: shopping list
- 3 ripe tomatoes, diced shopping list
- 1 english cucumber, diced shopping list
- 1 yellow and 1 red pepper, diced shopping list
- 1/2 sweet (Vidalia or Maui) onion, diced shopping list
- 1 bunch cilantro, diced shopping list
- Zest of 1 lemon shopping list
- limoncello VINAIGRETTE: shopping list
- 3 tablespoons freshly squeezed lemon juice shopping list
- 1 tablespoon Caravella limoncello shopping list
- 2 tablespoons minced chives shopping list
- 2 teaspoons lemon zest shopping list
- 1 tablespoon honey mustard shopping list
- 3/4 cup extra virgin olive oil shopping list
- 1 tablespoon minced fresh parsley shopping list
- limoncello seafood COCKTAIL shopping list
- 2 pounds fresh lobster tails (or shrimp, scallops, halibut, salmon or swordfish) shopping list
- olive oil shopping list
- sea salt and freshly ground white pepper shopping list
- juice of 2 grapefruits shopping list
- 1/4 cup Caravella limoncello shopping list
- fresh lemon grass, if desired shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
fantastic recipe thanks
momo_55grandma
in Mountianview loved it
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Wow Sparrow, I think I'm in love. Scrumptious!
jenniferbyrdez
in kenner loved it
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My stomach is growling as I read this. Very good!
justjakesmom
in Everett loved it
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