Sauteed shrimp over field greens with a warm balsamic glaze
1 lb. shrimp peeled and de-veined
8oz., mixed cleaned salad greens
1 Clove garlic chopped fine
2 T fresh shopped basil
2T Balsamic Vinegar
2T Extra virgin olive oil
Sauté the shrimp for 3 minutes until cooked add the chopped garlic, toss and the balsamic vinegar and reduce by ½ add the olive oil, toss and serve the shrimp over the salad greens.
Cherry tomato and black olive salad
1 C cherry tomatoes
1 oz. crumble goat cheese
20 cured black olive pitted halved
2T chopped fresh basil leaves
1 T Fresh squeezed lemon juice
2T Extra virgin olive oil
Sea salt and fresh ground pepper to taste
Steam and halve the tomatoes add the olives, crumbled cheese, basil, lemon juice, olive oil, salt, pepper, and toss to mix well.
Scallop Ceviche
8 oz., fresh scallops cut thin slices
3 T Fresh Squeezed lime juice
1/3 T Sea Salt
1 oz., pink grapefruit juice
5 T Fresh mint leaves Julienne
1 /2 grapefruit meat only diced
1 Jalapeno pepper diced small
3 T Red Onion brunoise
1 T Fresh chopped Chives
1 dash smoked Jabanero pepper
¼ C Cooked diced bacon
Blend the scallops and the marinate well 3 hours ++ when served add the crumbled bacon as garnish on top.
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