Recipe by Chef Michael Wurm

Fresh kale mix, Tangerine Express grilled shrimp, tangerine slices, candied walnuts and Parmesan cheese tossed in balsamic vinaigrette.

Yield: 4 servings


Shrimp marinade:

1 tbs. Paprika
¼ cup Olive oil
2 cups Stone Tangerine Express IPA
1 tsp Kosher salt
½ tbs. Italian seasoning
½ tbs. Onion powder
1 tsp. Black pepper
¼ cup Fresh garlic, minced
16 each Medium sized shrimp, peeled, raw

  1. Combine all ingredients in a large bowl and mix well.
  2. Cover bowl and place in refrigerator. Allow to marinate for at least two hours.
  3. Place shrimp on the grill. Allow each side to cook for three minutes, for a total of six minutes (or until cooked through). Set aside and build salad.

Shrimp Salad Assembly:

3 cups Fresh kale
5 cups Organic spring mix
½ cup Mandarin oranges
¼ cup Candied walnuts
¼ cup Parmesan-Romano cheese, shaved
1 cup Balsamic vinaigrette dressing

  1. Place kale and spring mix into chilled salad bowl.
  2. Top greens with tangerine slices, walnuts, and grilled shrimp.
  3. Garnish with Parmesan-Romano cheese and dressing to taste.
  4. Top each salad with 4 grilled shrimp each.