Serves: 4
Conversion Chart: Here >>
Ingredients:
2 tsp. shallots, minced
2 tbsp. & 1 tsp. capers
¼ cup fresh lime juice
½ cup & 1 tsp. olive oil
¾ tsp. Dijon mustard
1 tbsp. honey
12 large shrimp (21/30 count), steamed
⅓ cup feta cheese, crumbled
⅓ cup sweet onion, finely chopped
1 tsp. salt
1 tsp. pepper
½ avocado, medium size, diced
8 Bibb lettuce leaves, cut into thin strips
4 tomatoes, vine ripened, thinly sliced
Procedure:
1. For dressing, combine shallots, 1 tsp. capers, and lime juice in a blender. Puree until smooth.
2. Add olive oil and mustard; blend until combined. Stir in honey.
3. For salad, cut each shrimp crosswise into 3 pieces and set aside.
4. In a bowl, toss together feta cheese, 2 tbsp. capers, onion, ⅓ of the dressing, and ⅓ tsp. each of salt and pepper.
5. In another bowl, combine shrimp, avocado, ⅓ dressing, ⅓ tsp. each of salt and pepper.
6. In a third bowl, mix together Bibb lettuce with remaining dressing, salt, and pepper.
7. To serve, place 5 tomato slices, overlapping to form a circle, on each of 4 plates. Place salad in
center of tomatoes on each plate. Spoon feta and shrimp mixture across salad.
Airline: Continental Airlines
Recipe Type: Authentic
Recipe Author: Chef Roy Yamaguchi
Original Photograph By: Chef Roy Yamaguchi/united.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.united.com/CMS/ContinentalDocuments/pdfs/chefs-and-sommeliers/co_cookbook_201008.pdf
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