From: Executive Chef Glen Clow, GrandView Steak House, Painted Mountain Golf Resort, Mesa, AZ. Yield: 1 serving.
8 large Ocean Garden® Authentic Mexican Shrimp, peeled and deveined
¼ cup butter
1 tsp. lemon juice
2 sugar cane skewers
¼ cup red bell pepper, julienne
1 tomato, cut in wedges
¼ cup tri-color tortilla strips
¼ cup jicama, julienne
2 Tbsp. fresh cilantro, chopped
¼ cup Prickly Pear Dressing
Prickly Pear Dressing:
¼ cup Cahills Prickly Pear Syrup (to taste)
¼ cup canola oil
1 egg yolk
¼ cup red wine vinegar
1 tsp. white pepper
1 tsp. kosher salt
3 Tbsp. white sugar
For dressing: Puree first four ingredients, then add salt, pepper and sugar to taste.
For salad: Mix butter and lemon juice to taste. Brush shrimp with lemon butter. Grill lightly.
To serve: Layer mixed greens and vegetables on plate and top with shrimp. Garnish with tri-color tortilla strips and sprinkle with cilantro. Drizzle well with dressing.
