Blackened Shrimp Salad - Bistro Byronz - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Blackened Shrimp Salad - Bistro Byronz

Ingredients

1 pound of medium sized raw shrimp (peeled and de-veined)

2 volume ounces of blackening seasoning (store bought is fine)

3 volume ounces of olive oil

2 whole, ripe avocados

4 strips of bacon (cooked)

4 ounces of feta cheese (crumbled)

1 pound of Mixed Greens (or preferred mix of salad)

8 volume ounces of mandarin orange segments (or fruit of choice)

8 volume ounces of fruit or berry flavored vinaigrette (store bought is fine)

Method

Coat non-stick sautee pan in 1.5-2 ounces of olive oil. Put on stove over medium high heat until pan is hot. Add 1/2 of shrimp and toss/stir to coat shrimp in olive oil. Add 1/2 of blackening seasoning and toss/stir to coat shrimp in seasoning. Cook for 3-5 minutes or until shrimp turn from opaque to white and are slightly firm. Put shrimp on paper towel lined plate. Repeat the process with the second half of shrimp, olive oil and blackening seasoning.

Dice strips of bacon. Cut avocados in half and remove pits. Slice avocados into strips from top to bottom (not cutting skin of avocado). Thoroughly dry mixed greens in lettuce spinner or with paper towels. Place in large mixing bowl. Drizzle vinaigrette over greens and toss thoroughly.

Divide tossed mixed greens among 4 large plates. Divide feta crumbles, diced bacon and mandarin orange segments among plates. Scoop avocado out of skin with large spoon and fan out on side of greens (1/2 avocado per plate). Top with blackened shrimp (4 ounces per plate). Serve while shrimp are still warm.

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