Spinach Salad with Gulf Shrimp
Ingredients:
Pine Nuts, lightly toasted
3 Medium-sized gulf shrimp
Cornmeal seasoned with ancho chili powder
1 egg
Peanut oil
Leafy green spinach
Orange slices
Purple onions
Vinaigrette (see below)
Preparation:
Dip shrimp in egg, dredge in cornmeal, and saute in peanut oil at 375 degrees until golden brown. Shred onion; tear spinach into small pieces, and mix onion and spinach with vinaigrette.
Ingredients for the Vinaigrette:
1 tsp key lime juice
1 Tbsp lemon juice
2 Tbsp orange juice
1 Tbsp Dijion mustard
2/3 cup of olive oil
Salt and pepper to taste
Preparation for Vinaigrette:
Blend all ingredients except oil. Slowly add sugar until taste is tart with a hint of sweetness. Drizzle in olive oil and blend at a low speed.
For the Plate:
Mound spinach and onion mixture. Surround with 6 orange sections. Place shrimp on spinach, dust with pine nuts.
Serves 1
Courtesy of Chef David Traylor, Consulting Chef, Hotel Finisterra, Cabo San Lucas, home of the renowned Blue Marlin restaurant.
 Hotel Finisterra |
 Fiesta Americana Condesa |