Pan Roasted Carolina White Shrimp
Summer chopped vegetable salad, pecorino cheese & aged balsamic
Shrimp
Carolina shell on white shrimp 6 each, split, cleaned and shells partially removed
Lemon juice 1Tbsp
Chopped oregano .5Tbsp
Chopped parsley .5Tbsp
Olive oil 2Tbsp
Ground white pepper 1tsp
Sea salt 1tsp
Basil leaf 1 each
Method: Place a small sauté pan over medium low heat. Season the shrimp with lemon juice, herbs, salt, white pepper and 1Tbsp of olive oil. Add the remaining oil to the sauté pan and gently place the shrimp in the pan. Sauté over medium low heat for 1 to 2 minutes, turn the shrimp over and continue to cook until they are slightly translucent thru the center, 1 to 2 additional minutes. Do not overcook as they will become tough. Remove from the pan and serve warm with the chopped salad.
Chopped Salad
celery, small diced 2Tbsp
carrot, small diced 2Tbsp(blanched)
green beans, small diced 2Tbsp(blanched)
Vidalia onion, small diced 2Tbsp
sweet soprresata, small diced 2Tbsp
chopped parsley 1Tbsp
torn basil 2 leaves
romaine lettuce, chopped 1/2 cup
vine ripe tomatoes, small diced 2Tbsp
12yr aged balsamic vinegar 2Tbsp
extra virgin olive oil 3Tbsp
grated pecorino cheese 1Tbsp
Method: Place all of the chopped vegetables into ma small, clean mixing bowl. Season with salt and black pepper. Fold in the herbs, balsamic, greens and olive oil. Place the salad on a building up to give the plate some height. Lay the sautéed shrimp against the salad fanning them around the plate. Finish the salad with grated cheese and a drizzle of olive oil.
