Recipe Ingredients:
1 Grapefruit
¼ Red Onion
2oz Escarole Heart
1oz Frisee
1 U4 Shrimp (Can substitute smaller and more shrimp if desired)
4 oz. Melted Butter
Red wine vinegar and olive oil to taste

Method:

1. Carefully removed the grapefruit's yellow skin and pith, and then separate the interior into segments. The pieces go into a bowl with thin slices of red onion, tender hearts of escarole and a little frisee. The vinaigrette is made using red wine vinegar, olive oil, and salt (I just make this to taste).
2. Poach the shrimp in the melted butter. Or simply sauté in the butter. Lay the shrimp on top of the salad or toss them through if small shrimp.

From the Chef:

Here at Royal Palms Resort and Spa, we have plenty of citrus on property so we use our oranges for all of our marmalade both in the restaurant and retail. We use the grapefruits for cooking in dishes such as this one. Enjoy and Cook From The Heart! Cheers!

CHEF BIO:

LEE HILLSON

Executive Chef aka Big Brother, T. Cook’s, Royal Palms Resort and Spa

Somewhat of a prodigy, Chef Lee enrolled in culinary school in his native England at the age of 16. Just two years later he was cooking in the heart of Texas at the Hyatt in Austin, and then returned to London as the Chef de Partie at the Roux Patisserie. With several prestigious stops as Pastry Chef in England, Hillson again crossed the Atlantic to become Executive Sous Chef at Vanderbilt Hall in Newport, Rhode Island. Within a few short months, he was appointed Executive Chef. After Rhode Island, Chef Lee joined T. Cook’s at Royal Palms Resort and Spa.

Chef Lee enjoys the challenge of creating back-to-basic dishes with a tantalizing twist, and he sources phenomenally flavored ingredients in his commitment “to be more in touch with what we use and keep the earth greener.” His fervor for fresh flavors is reflected in the ever-growing list of products he makes in-house.