Texas Shrimp and Tomato Salad
Currently being served at Nosh created by Chef Luca
- 4 Medium size Vine Tomatoes
- 16 Blanched Texas Shrimp Cut in Half
- 1/2 Red Onion Sliced very thin
- 12 Fresh Basil Leaves
- 1 Avocado
- 6 Tbsp Red Wine Vinegar Dressing
Red Wine Vinegar Dressing:
- 3 Garlic Cloves
- 1/2 c Red Wine Vinegar
- 1 1/4 C Vegetable Oil
- 1 yolk
- 1/2 Tbsp Dijon Mustard
- 1 1/2 tsp Fresh Ground Black Pepper
- 3 tsp Sea Salt
Cut each tomato in eight parts, cut seeds off. Mix in a bowl shrimp, tomatoes, red onions, basil roughly chopped. Season with a pinch of salt and fresh grounded black pepper and 6 Tbsp of dressing. Plate salad alternating a piece of shrimp and one of tomato. Garnish with avocado sliced.
For the Red Wine Vinegar Dressing:
Add all ingredients but oil in a food processor. After 45 seconds start adding the oil very slowly till the end. If the dressing becomes too thick, add a Tbsp or two of water.
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