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Roast Shrimp Salad




Source of Recipe


WKRG
Roast Shrimp Salad

http://media.wkrg.com/media/news3/cache/11-12-2008_take5-200x0.jpg

32 shrimp medium size, devained and pealed
1 T Herbs De Provence
5 oz arugula
2 cup wild mushrooms if a varsity of wild mushrooms are not available substitute button, ####### or portobello
1 zucchini
1/8 cup roast pine nuts
2 oranges, 1 can mandarine orange slices
1 lemon
1/4 cup olive oil
1 cup canola oil
10 grape tomatoes
1 french baguette
salt and pepper to taste

For Citrus vinaigrette:
Juice 1 orange and 1 lemon into mixing bowl, add olive oil, and salt to taste. Mix well and reserve for later

For Salad:
Peel zucchini in long noodle-like strips using a vegetable peeler. Use only the outer green part of the zucchini and the firm white meat beneath the skin. Start with a fresh zucchini when you reach the seeds in the center. Make 4 cups of noodles, set aside for later use.

Finely slice mushrooms into very thin strips and set aside.

Place a saute' pan on medium heat and pour 1/4 cup canola oil in it. When oil starts to lightly smoke place zucchini noodles in the pan with a touch of salt and pepper and saute for 2 minutes. After zucchini is done, place1/4 cup canola oil and mushrooms in a pan over medium heat add a touch of salt and pepper and saute for 4 minutes, or until a very light brown.Set a side and let cool, this can be done up to one day ahead of time.

With a very sharp knife cut off the outer layer of orange skin, and the white pith beneath. When you are finished you will have a glistening orange globe. with no tough outer skin. Next with a parring knife cut towards the center of the fruit on either side of the membrane which separates the segments. Your goal is to make orange segment with out any of the tough skin between the layers. If this sounds to complicated canned Mandarin oranges is an acceptable substitute.

For Shrimp and Baguette:
Place a large saute pan on a flame over high heat, while pan is heating up with 1/4 cup oil, season shrimp with Herbs De' Provence salt and pepper. when pan starts to lightly smoke place half the shrimp in pan and cook till done about 4 to 5 minutes, this procedure should be done in 2 batches. After shrimp are done, cut your baguette at a 45 degree angle and baste with olive oil bake in a 450 Degree oven until golden brown.

To assemble salad:
In a large bowl place arugula with mushrooms, zucchini and orange segments and toasted pine nuts and toss with vinaigrette and a touch of salt and pepper
Distribute this between 4 plates, then place the shrimp around the salad next place one piece of toasted baguette at an angle on each salad and enjoy