Warm Shrimp Salad
Makes 1 salad
Ingredients
- 5-6 shrimp (16-18 count per lb), peeled & deveined
- 1 tbsp butter + drizzle of olive oil for baking/broiler pan
- salt to taste
- cayenne pepper to taste
- 1½ cups Spring lettuce mix (crispy leaves including oak leaves, spinach, arugula, beet greens or other favorite crisp greens)
- avocado slices
- enoki mushrooms
- 1-2 tbsp peeled & diced tomatoes
- 1 tsp chopped chives
Truffle-Soy Vinaigrette
- ¼ cup soy sauce
- ¼ cup truffle juice
- 2 tbsp fresh lemon juice
- ¼ cup olive oil
- salt & pepper to taste (optional; taste vinaigrette before seasoning)
Champagne Vinegar Beurre Blanc
- 2 shallots, minced
- ⅔ cup Champagne vinegar
- ½ cup heavy cream
- 1 stick butter, cut in cubes
- pinch of cayenne pepper
Special Equipment
- broiler pan/sizzle platter
How-to
Make Truffle-Soy Vinaigrette
- Mix all ingredients, except oil in a bowl, then slowly drizzle oil in while whisking
Make Champagne Vinegar Beurre Blanc
- In a sauce pot combine vinegar, shallots and salt and reduce until dry
- Add cream and reduce to a syrup, then whisk in butter, piece by piece (warm gently as necessary). Whisk in a pinch of cayenne and hold in a warm water bath until ready to use
Broil Shrimp & Assemble Salad
- Preheat oven to broil, situating an oven rack on the top rung
- Slice shrimp, running knife down the spine but not all the way through the head and the tail, so that when halves fan open, the shrimp are in a connected, circular ring
- Coat small broiler pan or sizzle plate with butter and drizzle with olive oil. Place shrimp atop, and sprinkle each with salt and cayenne pepper
- Broil for 1½ - 2 minutes, standing by and watching to remove shrimp when they just turn pink
- Mound greens on a large salad plate. Drizzle with 1-2 tbsp Truffle-Soy Vinaigrette. Top with avocado slices, enoki mushrooms, diced tomatoes chopped chives.
- Arrange shrimp atop salad, drizzle with warm Champagne Vinegar Beurre Blanc and serve immediately