SHRIMP AND LIME VINAIGRETTE SALAD ENJOY DAN:

           SHRIMP SALAD WITH LIME VINAIGETTE by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound, shrimp, peeled and deveined and gently cooked

1 avocado, pitted, peeled and sliced (not to small)

1 head of Boston or Bibb lettuce leaves separated

2 tablespoons sweet and sour chili sauce

1 red bell pepper, stemmed, seeded and diced

1 beef steak tomato, diced

1/2-cup lime vinaigrette (recipe to follow)

4 scallion, sliced on the bias

2 tablespoons fresh basil, torn into bits

LIME VINAIGRETTE:

1/4-cup seasoned rice vinegar

1/3-cup lime juice

1 tablespoons Dijon mustard

1/4-cup almond oil

1 tablespoon shallots, minced

Zest of 1 lime

3 tablespoons fresh chives, chopped

DIRECTIONS:

1.    Place avocado and Bibb lettuce in a bowl and toss with the lime juice.

2.    Add shrimp, bell pepper, tomato, sweet and sour chili sauce and scallions.

3.    Add fresh basil and toss well.

LIME VINAIGRETTE:

1.    Zest the lime and reserve.

2.    In a bowl, whisk together the rice wine vinegar, lime juice, mustard, and salt and pepper to your taste.

3.    Slowly drizzle in the oil, whisking constantly until thickened.

4.    Stir in shallots and lime zest.

5.    Add the chives just before using.

ENJOY DAN:                                                    BON-APPETIT!!