Cook Your Catch – Grilled Shrimp with Roasted Beet Vinaigrette

Grilled Shrimp with Roasted Beet Vinaigrette photo
Grilled Shrimp with Roasted Beet Vinaigrette

Nestled at Sunset Bay Harbor and Marina in Stuart, just under the west side of the Roosevelt Bridge in Stuart, an outdoor table for lunch or at sunset, coupled with great service, delicious food and beautiful waterfront vistas, who could ask for more. This month’s featured recipe is compliments of Sailor’s Return Executive Chef David van Stolk. Enjoy this delicious appetizer accompanied by a glass (or bottle) of your favorite white wine. Note : Brunoise (“broon-wahh”) is French for “very small cubes.”


  • 16 21-25 cleaned and deveined shrimp
  • Ginger oil
  • Salt and pepper
  • Spinach
  • Brunoise of roasted beet
  • Beet juice (use juicer)
  • Roasted beet vinaigrette


  • ¼ cup rice wine vinegar
  • 2 cloves garlic sliced
  • Thumb size slice ginger
  • Salt and pepper
  • ¾ cup vegetable oil
Mix marinade ingredients and place shrimp in marinade. Season and grill shrimp just done.

Clean and stem spinach. Set aside.

Wash and coat beets with oil, salt and pepper, then wrap in foil. Roast in 350° oven until tender. Peel, dice and set aside.

Store beet juice in squeeze bottle. Keep cold.

To make Beet Vinaigrette, puree roasted, peeled beet. Add vinegar, salt and pepper and oil to taste.

SERVING:  Toss spinach in vinaigrette and arrange in center of plate giving plenty of height. Toss brunoise of beet in vinaigrette. Arrange shrimp as shown in photo, garnish with beet brunoise. Make design with beet juice. Plates should be warm.

Recipe serves four.