Williamsburg Hospitality House
Field Green Salad with Grilled Shrimp

Ingredients

• 1 pound mesclun 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

Instructions

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

Attribution

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