Shrimp and Shiitake Salad

Shrimp and Shiitake Salad

Shrimp:

·      ½ lb cooked shrimp

·      ½ lemon juice

5   5 Shiitake mushrooms sliced

·      Garlic Powder

·      Ground Pepper

·      Salt

·      Chopped parsley

     

     Salad:

·      Part Arugula

·      Part Red Leaf Lettuce

·      Goat Cheese

·      Red Onion

·      1TBS Dijon mustard

·      3 TBS Olive oil

·      5TBS Lemon Juice

·      3 Cloves crushed garlic

·      Pepper and salt to taste

SHRIMP DIRECTIONS: 

Combine shrimp and mushrooms in a large baggy. Squeeze lemon juice on ingredients and spread around evenly. Add garlic to the ingredients, as well as a little handful of chopped parsley and preferred amount of salt and pepper. Refrigerate for an hour (or however long you can). 

Add ½ TBS of butter to a pan and cook the shitake until well done. (Add a 1/2 TBS olive oil if pan dries up). Add the Shrimp to the shitake mix for 2 minutes and then add a dash of white wine and cook until tender. Add salt/ pepper/ garlic power to taste.

SALAD DIRECTIONS: 

Add half arugula and half red leaf lettuce proportions.  Add ¼ or less thinly sliced red onion. ¼ block of crumbled goat cheese.

Dressing:

Combine Oil, Mustard, Lemon, Garlic, Salt, Pepper ingredients in a glass jar, shake to mix and spread evenly over the bed of lettuce. 

Serve the salad mix on a plate, then add the shrimp mixture to top it off! Enjoy!