From: Steve Hoverth, Antico Posto, Chicago, IL. Yield: 12 servings.
84 grilled marinated shrimp (recipe follows)
3 cups sweet basil dressing (recipe follows)
24 cups chopped romaine lettuce
3 cups diced tomato
3 cups sliced hearts of palm
3 cups crumbled bleu cheese
1-1/2 cups crisp cooked chopped bacon
6 fresh Hass Avocados
3 cups cooked, chilled tubetti pasta
1-1/2 cups thinly sliced green onion
Marinated Shrimp(yields 12 servings):
3-1/2 lb. shrimp, 21-25 count, raw
1 oz. sundried tomatoes
1/2 oz. oven-roasted tomatoes, seeded
1/2 oz. parsley, fresh
1/2 oz. basil, fresh
1/2 oz. garlic puree
1/8 cup olive oil
1/4 cup canola oil
3/8 cup balsamic vinegar
1/8 tsp. salt
1/8 tsp. pepper
Sweet Basil Dressing (yields 3 cups):
4 tsp. ground mustard powder
1/2 cup sugar
3-1/2 tsp. oregano, dry, leaf
1/2 tsp. crushed dry red chile pepper
1 Tbsp. garlic puree
1/8 tsp. Ground black pepper
2-1/2 tsp. kosher salt
3/4 tsp. basil, dry, leaf
1/2 cup red wine vinegar
1/3 cup water
1/2 cup olive oil
2-1/4 cup canola oil
1/2 tsp. lemon zest
1-1/2 tsp. fresh lemon juice
1 Tbsp. basil, fresh, chopped
* A large avocado weighs about 8 oz. as purchased.
For marinated shrimp: In a blender puree all the ingredients except the shrimp. Transfer to a bowl, and stir in shrimp to coat. Refrigerate.
For dressing: In a blender mix together the dry seasonings, vinegar, sugar and water. While blending slowing add the olive oil and canola oil.
Hand stir in the lemon juice, lemon zest and chopped fresh basil. Refrigerate.
Per order: Toss together the salad ingredients per salad: 2 cups chopped romaine, 1/4 cup diced tomato, 1/4 cups sliced hearts of palm, 1/4 cup crumbled Bleu cheese, 1/8 cup cooked diced bacon, 1/2 diced fresh Hass Avocado, peeled seeded and diced, 1/4 cup cooked chilled tubetti pasta, 1/8 cup sliced green onion, 2 fluid oz. sweet basil dressing.
Grill shrimp to order as needed, 7 per serving, and place on chopped salad.
