Good Day Alabama for Friday, May 24, 2013
Shrimp Salad with a Sherry vinaigrette
Baby mixed greens
¼ cup diced tomatoes
1 bunch asparagus spears
1/3 cup corn
Shrimp
½ LB shrimps
½ slice mushrooms
2 tablespoon Butter cut in chunks
1 tablespoon Olive Oil
2 Tablespoon white wine
1 teaspoon fresh lemon juice
1/3 cup purple onion slice
Vinaigrette dressing
¼ cup sherry vinegar
2 tablespoons shallots
1/4 cup honey
5 tablespoons olive oil
Salt and pepper to taste
Vinaigrette, mix all ingredients together except the olive oil. Whisk in oil gradually. Add salt and pepper to taste.
Season shrimp with olive oil, onion powder, salt and pepper and place in pan. Heat sauté pan add oil, butter and shrimp. Sauté 2 min. add mushrooms, purple onions sauté 2 min. add garlic, white wine and lemon juice sauté 2-3 min. Toss salad, with asparagus tomato's corn and vinaigrette. Place salad on plate and place shrimp around the plate.