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Williamsburg Hospitality House Field Green Salad with Grilled Shrimp

Posted by LladyRusty at recipegoldmine.com (6/12/01 2:03:07 pm)

Source: Chef Kevin Sharkey - Williamsburg Hospitality House - Source: 13NEWS Lunchbreak Tuesday, January 16 , 2001

1 pound mesculin mix (or lettuce of choice)
1/2 of a red onion, julienned thin
2 portobello mushroom caps, stems
    removed and sliced thin
8 ounces balsamic vinaigrette dressing
4 ounces crumbled bleu cheese
4 ounces cayenne toasted pecans
12 large shrimp, peeled and deveined
1/2 cup olive oil
1 tablespoon freshly chopped basil

Pre-grill and cook the shrimp and marinate in olive oil and fresh basil. Place all ingredients, except the cheese, pecans and shrimp, in a bowl and toss. Distribute evenly among the serving bowls. Top each salad with 3 shrimp. Garnish each one with the cheese and pecans.