SHRIMP AND BUTTERMILK DRESSING---UNBELIEVABLE ENJOY DAN:

                               SHRIMP SALAD by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 pound shrimp peeled and deveined

1 tablespoons grape-seed oil

2 tablespoons chicken stock

2-3 romaine hearts, coarsely chopped

1 cup buttermilk

1 avocado, halved, pitted, and peeled

1/4- cup lime juice, from 2 limes and the zest

1/4- cup pine nuts

Kosher salt and fresh ground black pepper

1 red bell pepper, thinly sliced

2 scallions, slice in 1-inch pieces on the basis

1/2- cup fresh basil

          DIRECTIONS:

1.    In a blender, combine buttermilk, avocado, lime juice and zest and 2 tablespoons chicken stock.

2.    Blend until smooth, about 20 seconds.

3.    Season with salt and pepper.

4.    In a skillet over medium-high heat, season shrimp with salt and pepper.

5.    Cook until opaque, about 2-3 minutes.

6.    In a large bowl, toss together the romaine, pine nuts, basil, shrimp, red pepper, and 1 cup dressing toss until combined.

7.    Top with basil and scallions.

ENJOY DAN:                                                                 SAVOUR!