Shrimp Salad Salad

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The fish monger usually has tiny bay shrimp, I bought them not knowing what I wanted to do with them. This salad on a salad is what I came up with – and it was perfect!

Ingredients:
Dressing:
1 clove garlic, minced
1 TBSP Dijon mustard
2 TBSP champagne vinegar
1 TBSP lemon juice
1/4 tsp salt
1/4 tsp pepper
1/4 c olive oil

Combine in a glass jar, shack and set aside.

Shrimp Salad:
8 oz bay shrimp, cleaned and cooked
2 scallions, thinly sliced
1 tsp old bay seasoning
2 TBSP mayo
2 dashes hot sauce

Combine and set aside.

Salad greens
Avocado
Hearts of palm
Tomato
Artichoke Hearts
Cucumber

Toss salad greens with dressing. Top with avocado, hearts of palm, artichokes, tomato and shrimp.

Serves 2.

Rancho Panna Cotta with Blueberries

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This is form David Lenovitz’s Ripe for Dessert. The only change I made was using coconut palm sugar which gave it a little darker color. The blueberries in gin are heavenly!

Ingredients:
1 1/2 c half and half
1/2 sugar
Zest of two lemons
2 cinnamon sticks
1 envelope of unflavored gelatin
3 TBSP cold water
2/3 c buttermilk

4 c blueberries
1/2 c sugar
1/4 c gin

Warm half and half, sugar, zest, and cinnamon in a pan over low heat. Remove from hear once it starts to steam, cover and let steep 1 hour.

In a medium bowl, sprinkle to gelatin over the cold water and soften for 5 minutes. Reward half and half, then pour through a strainer into the gelatin. Stir in the buttermilk.

Pour Into 8 4-oz buttered ramekins and chill at least 4 hours.

Warm berries, sugar and gin in a saucepan until softened nd they start to release their juices.

To serve. Unmold Panna cotta and tip with berries.

Serves 8.