Hot Oriental Shrimp Salad over Wilted Greens
Ingredients:
1 sliced yellow pepper
1 small-medium carrot thinly sliced
1 parsnip thinly sliced
1 avocado sliced
1 roma tomato chopped
1/2 red onion diced
2 jalapeño seeded and sliced into rings
juice of half a lemon
several pinches of sea salt
pepper
2 tsp. sesame oil
2 tbsp. rhine wine or any white wine
2 tsp. rice vinegar
1 clove of garlic sliced
15-20 shrimp butterflied
4 decent handfuls of mixed greens
Directions:
Add a dollop of olive oil to a pan over medium heat. Sautee red onion, garlic, carrot, and parsnip for 3-4 minutes are until carrots and parsnips are tender. Add sliced jalapenos, lemon juice, and a pinch of sea salt, sautee for 2 minutes then add yellow pepper, sesame oil, vinegar, wine, and a pinch of sea salt. Let cook for another 2 minutes then add tomatoes and shrimp with a pinch of salt. Let cook until shrimp are butterflied then add to a heaping mound (one good handful) of mixed greens. Top with three slices of cold advocado and a sprinkling of pepper.
Makes 4 servings.
Pair with a soft Pinot Grigio.
