A NICE WARM SHRIMP SALAD ENJOY DAN:

                   SHRIMP WITH QUINOA by CHEF DAN:

Serves 4

 

DRESSING:

2 tablespoons lime juice

1 tablespoon rice wine vinegar

2 tablespoon olive oil

2 teaspoons hot sesame oil

3 tablespoons buttermilk

Sea salt and freshly ground pepper to taste

 

SALAD:

1 cup uncooked quinoa, rinsed

2 cups chicken broth

12-16 shrimp, peeled

2 tablespoons olive oil

3 garlic cloves, minced

1 red bell pepper, diced

8 spears asparagus, trimmed and cut on the bias in 1-inch pieces

1 cup fresh mushrooms, sliced

2 tablespoons fresh ginger, minced

1 cup snap peas

1/4-cup dried sour cherries, soaked in hot water for 10 minutes

 1/2-cup cilantro, chopped

 

DIRECTIONS:

1.   Bring the quinoa and chicken broth to a boil over high-heat.

2.   Reduce heat to medium-low and simmer for 15 minutes.

3.   When cool place in a large bowl.

4.   In a bowl, whisk together the dressing ingredients.

5.   Heat olive oil in a skillet over medium-heat.

6.   Stir in garlic, red pepper, and sauté for 5 minutes.

7.   Add asparagus, mushrooms, ginger, and snap peas.

8.   Sauté until asparagus are tender.

9.   Stir in shrimp and sauté until the shrimp have turned pink.

10.                In the bowl of quinoa add the shrimp and vegetables.

11.                Stir in the dressing, cherries and cilantro, mix thoroughly.

ENJOY DAN:                     BON-APPETITE!!