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Paganini's Pantry

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Mixed Green Salad with Grilled Shrimp and Limoncello-Ginger Vinaigrette

Serves 6

 

8 cups Romaine lettuce, shredded

1 bunch watercress

1 cup mandarin orange segments

1 cup slivered almonds, toasted

1/2 cup scallions, julienne

Toss romaine lettuce and watercress with a small amount of the Limoncello-ginger vinaigrette.  Portion onto six serving plates.  Attractively arrange grilled shrimp atop salad.  Garnish with orange segments, toasted almonds and scallions.  Drizzle with extra vinaigrette dressing as desired.

Limoncello-Ginger Vinaigrette

Makes 1 Cup

1/4 cup Limoncello liquor

1 Tbsp. sugar

3 Tbsp. ginger, peeled & grated

3 Tbsp. olive oil

Combine all ingredients in a non-reactive bowl.

Grilled Shrimp

18 jumbo shrimp, deveined, tail on

1/4 cup olive oil or canola oil

Kosher salt and fresh cracked black pepper

Heat grill.

Brush shrimps with oil, season with salt and pepper. Grill shrimp 2-3 minutes on each side, until shrimp is opaque. Place shrimp on top of salad and drizzle with vinaigrette.

 

 

 

 

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