UNDER THE OAKS
Directions: 1. Follow instructions below and proceed to make the Honey Sesame Vinaigrette. This step can be made a few hours before and then chilled. Feel free to make a day ahead or even a week ahead. You can’t go wrong, this dressing is a fabulous edition to any refrigerator and can be used for several different salads, coleslaws or chilled pasta. 2. Peel shrimp and devein shrimp with a small pairing knife. Rinse with water to clean vein and set aside later for grilling. Add shrimp to stainless steel bowl with a small amount of olive oil and reserve until ready to grill. Preheat grill. 3. Wash and cut all other ingredients accordingly.
4. Mix all lettuce and herbs into another stainless steel bowl, and set aside. Keep covered in the refrigerator until ready to mix. 5. Once grill is hot enough, season shrimp with salt and pepper and lightly grill shrimp until cooked all the way through. Approximately 2-3 minutes on the first side and 2 minutes on the other side. When fully cooked, pull off the grill and set aside. 6. Add salad dressing to lettuce and herb mixture, lightly toss with salt and pepper. Once mixed properly, and the dressing is clinging to the lettuce mixture, then please set in your favorite bowl or salad plate. 7. Add Asian Pear slivers to the top of the salad as a garnish. This adds a delicate sweetness to the dish and pairs well with the array of lettuce, cabbage and vegetables to give it that perfect crunch full of vitamins and nutrients. 8. Add 4 grilled shrimp to the top of each salad plate. Nestle the shrimp next to the Asian Pear slivers. 9. Place an orchid on each salad plate as a garnish. If you would like to jazz it up a bit further, try frying some wonton wedges and adding them to your salad. If you would rather bake them, that is fine too, and this would also be a healthier alternative. Enjoy !!!
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