A vibrant dish featuring pink shrimp, citrus segments, and melted Gruyère, arranged with fresh vegetables.
# Components:
→ 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
# Directions:
01 - Set the oven broiler to high heat.
02 - In a bowl, combine shrimp with 1 tbsp olive oil, lemon juice, salt, and pepper; toss well.
03 - Heat a skillet over medium-high heat and cook shrimp for 2 minutes per side until opaque and just cooked through, then set aside.
04 - Gently toss orange and grapefruit segments with orange zest and a pinch of salt in a separate bowl.
05 - Steam zucchini ribbons and carrot julienne for 1 to 2 minutes until tender but still crisp.
06 - Arrange steamed vegetables on an oven-safe serving platter to create the coral base.
07 - Nestle sautéed shrimp and citrus segments among the vegetables to create a vibrant layered effect.
08 - Sprinkle grated Gruyère evenly over the arrangement and dot with small spoonfuls of ricotta cheese.
09 - Place the platter under the broiler for 2 to 3 minutes until the cheese melts, bubbles, and lightly browns.
10 - Remove from broiler, garnish with chopped chives and torn dill, drizzle remaining olive oil over the top, and serve immediately.
