Ingredients

• This is a meal in itself and it uses several of our products. It is a little rich but we promise you that is delicious and worth every calorie.
• Shrimp
• 20 jumbo shrimp peeled and deveined
• 1 tbsp butter
• Salt and pepper (May we suggest some of our Szechwan pepper).
• Champagne Beurre Blanc
• 2 shallots finely chopped
• ¼ cup of our champagne vinegar
• ½ cup whipping cream
• 8 tbsp chilled unsalted butter
• ½ tsp cayenne
• salt
• Salad
• 4 cups of fresh greens (arugula, baby kale, spinach or a combination)
• 1/3 cup of our Fern Leaf Dill olive oil
• 1/3 cup of our Sicilian Lemon White Balsamic Vinegar
• 2 shallots peeled and sliced into rings
• 2 tbsp extra virgin olive oil
• 1 tbsp butter

Instructions

1. Shrimp
2. Preheat the oven to 400. Season the shrimp with salt and pepper and place on a buttered cookie sheet. Sprinkle with 2 tbsp of water and roast 6-8 minutes until just cooked through.
3. Champagne Beurre Blanc
4. Bring the shallots and vinegar to a gentle boil then reduce the heat and simmer until reduced by half. Add the cream and heat until warmed through. Remove from the heat and whisk in the butter one piece at a time until it is emulsified. Season to taste with the cayenne and salt.
5. Whisk the dill olive oil and Sicilian Lemon vinegar together to form a vinaigrette. Heat the butter and olive oil together in a skillet on medium high. Add the shallot rings and cook until they are brown and crispy. Stir frequently. Watch them closely to prevent burning. Drain on paper towel.
6. Salad
7. Toss the salad greens with the shallots and enough vinaigrette to moisten them. Plate the shrimp and salad on the same plate and dress the shrimp with some of the beurre blanc. Serve with the remaining beurre blanc on the side and crusty bread to soak up the sauce.