Dressing:
1/2 Tbsp Sesame Oil
2 Tbsp Tangerine Balsamic vinegar
2 Tbsp TJ's Orange Muscat Champaigne vinegar
1 Tbsp celery flakes
Shrimp marinade:
1 Tbsp Chef Paul Prudhomme's Blackened Redfish seasoning
2 Tbsp TJ's sweet chili sauce
Salad:
1 1/2 cup lightly chopped Baby Spinach
1 1/2 cup lightly chopped Romaine lettuce
1/2 cup sliced Armenian cucumber
1/2 cup Mandarin Orange slices
1/2 cup cubed Ambrosia melon
1/2 Beefsteak Tomato, sliced thin
22 pre-cooked shrimp (we use frozen)
2 Tbsp Tarragon flakes
Preparation:
Marinate the shrimp for 3 or more hours prior to serving time
Prepare vegetables and fruit per the list above
Add spinach, lettuce, cucumber and Tarragon in a bowl
Pour 2 Tbsp of dressing into the bowl and toss until thoroughy blended
Spoon onto two plates, distributing the ingredients evenly
Add the fruit to the top of the salads
Add tomato slices to the top of the salad
Add shrimp to the top of the salad
Pour remaining dressing on the two salads
Salt (we use Himalayan Pink Crystals) and fresh ground pepper to taste
Serve and ENJOY!