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Presented by Chef Timothy Groody
Flatiron Kitchen + Taphouse
Yield: Four Servings
20 jumbo shrimp
1 T chiffonade basil
2 T olive oil
½ cup cherry tomatoes cut in ½
6 strips cooked bacon cut in 1 inch chunks
12 oz local or baby lettuce
4 oz peeky toe or lump crab meat mixed with 2 T extra virgin olive oil and 1 T chopped Parsley
1 T chiffonade basil
Skewer shrimp on 12" skewers. Be sure to use 2 skewers. Marinate shrimp in basil and oil for a minimum of 1 hour. Season & grill Shrimp over natural wood. Toss lettuce, bacon, tomatoes and basil in some of the vinaigrette. Place lettuce on 4 plates as a base. When shrimp are cooked toss in bowl. Place shrimp on lettuce. Divide the other ingredients over shrimp. Sprinkle with crab. Serve and Enjoy!!!!!
Vinaigrette
½ red onion diced very fine
¼ white balsamic vinegar
¾ cup extra virgin olive oil
Combine
