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Seafood: Shrimp, Potato and Bacon Salad

Source of Recipe

Michael Schlow


List of Ingredients

3 oz. Extra virgin olive oil
1 shallot peeled and diced into small pieces
20 large shrimp, peeled and de-veined
3 yukon gold potatoes, diced into medium cubes and blanched until tender
2-3 tablespoons of cooked lardons of smoked bacon
pinch of fresh thyme
salt and pepper
1 carrot, peeled and diced into small pieces
1 oz. Sherry vinegar
juice of 1 lemon
4 heads of mache


Recipe

In a medium size sauté pan, heat half of the olive oil over medium heat. Place the shallots in the pan and sweat for about 1-2 minutes. Add shrimp and cook until tender and slightly pink (about 2-3 minutes). Add potatoes, bacon, thyme, salt and pepper and gently warm for a minute or two. Add the carrots and sherry vinegar, adjust the seasoning. Place on the center of 4 plates. In a mixing bowl, place the mache with the remaining oil, lemon juice and salt and pepper and gently toss. Place over the top of the warm salad and serve.