The Irish House's Grilled Ginger Whiskey Glazed Shrimp

(Serves four)


12        large Gulf shrimp

12oz    mixed organic greens

1oz      olive oil

Brown Sugar Roasted Roma Tomatoes

6          Roma tomatoes cut in half

3oz      brown sugar

4oz      cane vinegar

2oz      chopped basil and tarragon


Toss the Roma tomatoes in a bowl with the vinegar, brown sugar and herbs.  Allow this to rest for 10 minutes before putting onto a roasting tray.  Roast at 250* for 5 minutes.  Allow to cool before placing on the salad.

Whiskey ginger glaze

1oz      grated ginger

4oz      Jameson whiskey

1          small red onion, diced

4oz      corn syrup

1oz      molasses

.25oz   grated orange rind

1oz      orange juice


Combine all ingredients in a small sauce pan and simmer, being careful that the alcohol from the whiskey boils off and does not ignite.  (If it does ignite, place a plate over the pot and turn off the heat.)  Reduce the sauce until it can coat the back of a spoon and hold a line when a finger is drawn through it.

Marie Rose Sauce

½cup   mayonnaise

2tsp     ketchup

1tsp     Dijon mustard

1tsp     lemon juice

Coarse salt and black pepper


In a small bowl whisk together all ingredients and season with salt and pepper.

Final Method

Toss the mixed greens and olive oil in a bowl.  Place in the center of each plate and season with a little salt and pepper.

Place three warm Roma halves around the salad.

In a skillet, sauté the Gulf shrimp in a little butter until cooked.  Cover the shrimp the ginger glaze and allow to reduce.  Turn off the heat and let it sit in the pan for two minutes.  Place the three shrimp over the top of the greens.

Drizzle the Marie rose sauce over the salad in lines.