Shrimp Julep With Pear Salad
Salads, Seafood
- Serves 4.
SERVES
Ingredients
- For shrimp:
- 12 jumbo shrimp, shell removed
- Salt to season
- 1 Tablespoon olive oil
- 1 Tablespoon chopped shallots
- 1/4 cup bourbon (substitute chicken broth)
- 2 Tablespoons cane syrup
- 1 Tablespoon fresh mint, chopped
- 4 oz. unsalted sweet butter
- For pear salad:
- 2 pears, peeled and julienned
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 Tablespoon fresh mint, chopped
- Juice of 1/2 lemon
- 2 Tablespoons chopped, fresh chives
- Salt to taste
Directions
Shrimp
Heat olive oil. Season shrimp with salt and add to pan and sear. Turn shrimp over; add shallots and sweat for one minute. Remove from heat and add bourbon and cane syrup. Return to heat and add mint. Reduce liquid by 1/2 and swirl in butter.
Pear Salad
Combine ingredients in bowl and marinate. To serve, divide salad into four servings. Serve each with 1/4 of the Shrimp Julep on top.
