| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Sami |
Seafood |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Fresh spinach |
| 4 |
|
Roma tomatoes; sliced |
| 3 |
oz |
Extra-virgin olive oil |
| 16 |
|
Shrimp; peeled, deveined, up to 20 |
| 1/2 |
ts |
Chopped fresh basil |
| 1/4 |
ts |
Chopped garlic |
| 1 |
ts |
Chopped red onion |
| 1/2 |
ts |
Dijon mustard |
| 1 1/2 |
oz |
Balsamic vinegar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly cracked pepper |
|
|
Freshly grated Parmesan cheese |
INSTRUCTIONS
Arrange spinach and sliced tomatoes on 4 salad plates. Saute shrimp in
heated nonstick saute' pan for 1 minute on each side or until cooked
through. Remove to warm plate in warm oven. Saute garlic in same saute
pan until light brown. Add onion. Saute' until tender. Add mustard and
vinegar. Cook for 20 seconds. Stir in olive oil. Bring to a boil;
season with basil, salt and pepper. Arrange shrimp over salad; spoon
vinaigrette over top. Sprinkle with Parmesan cheese.
Formatted for MCrecipe by JoAnn Pellegrino 5/98
NOTES : Recipe by Chef Scott McCarter, The Mirage Hotel Bistro Restaurant.
Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas NV
Recipe by: Las Vegas Best Bets/The Mirage Hotel
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May
19, 1998
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