12 large Gulf shrimp
12oz mixed organic greens
1oz olive oil
Brown Sugar Roasted Roma Tomatoes
6 Roma tomatoes cut in half
3oz brown sugar
4oz cane vinegar
2oz chopped basil and tarragon
Toss the Roma tomatoes in a bowl with the vinegar, brown sugar and herbs. Allow this to rest for 10 minutes before putting onto a roasting tray. Roast at 250* for 5 minutes. Allow to cool before placing on the salad.
Whiskey ginger glaze
1oz grated ginger
4oz Jameson whiskey
1 small red onion, diced
4oz corn syrup
.25oz grated orange rind
1oz orange juice
Combine all ingredients in a small sauce pan and simmer, being careful that the alcohol from the whiskey boils off and does not ignite. (If it does ignite, place a plate over the pot and turn off the heat.) Reduce the sauce until it can coat the back of a spoon and hold a line when a finger is drawn through it.
Marie Rose Sauce
1tsp Dijon mustard
1tsp lemon juice
Coarse salt and black pepper
In a small bowl whisk together all ingredients and season with salt and pepper.
Toss the mixed greens and olive oil in a bowl. Place in the center of each plate and season with a little salt and pepper.
Place three warm Roma halves around the salad.
In a skillet, sauté the Gulf shrimp in a little butter until cooked. Cover the shrimp the ginger glaze and allow to reduce. Turn off the heat and let it sit in the pan for two minutes. Place the three shrimp over the top of the greens.
Drizzle the Marie rose sauce over the salad in lines.
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