Hawaiian Salad with Sauteed Shrimp (Sautéed Shrimp, Avocado, Papaya, Mango & Macadamia Nuts with Balsamic Vinaigrette)

Demonstrated by: Co-owner and Executive Chef Pierre Padovani and Sous Chef David Passanisi

Ingredients

16 medium shrimp (16-20 size), shelled and cleaned
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup chicken stock
1 lb mixed salad greens (use a mixture of Lolla Rosa, arugula, red oak lettuce)
1 medium avocado, peeled, seeded, and cubed
1 medium Hawaiian papaya, peeled, seeded and cubed
1 medium Hawaiian mango, peeled, seeded and cubed
16 pear tomatoes, cut in halves (use a mixture of yellow and red)
20 pieces bocconcini mozzarella (or about 1 lb mozzarella cut into 20 cubes)
1/4 cup roasted and finely chopped macadamia nuts
Thinly sliced chives for garnish

Balsamic Vinaigrette

1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup corn oil
1/2 teaspoon finely chopped garlic
1/2 teaspoon finely chopped shallots
Salt and pepper to taste

Instructions

Season shrimp with salt and pepper.  Heat a sauté pan on high heat; add olive oil and sauté the shrimp until it turns to a coral pink color.  Add chicken stock, remove from heat and set aside.  Chill four dinner plates.  In a large bowl toss salad greens with about 1/2 cup (or to taste) Balsamic Vinaigrette; set aside.  In another bowl, toss avocado, papaya, mango, mozzarella, and macadamia nuts; toss with remaining Balsamic Vinaigrette, and salt and pepper to taste.  Arrange equal portions of the salad greens and avocado mixture on the four chilled dinner plates; garnish each plate with the shrimp and chives around the dish; serve immediately.  Makes 4 servings.

Balsamic Vinaigrette

In a screw top jar, combine all ingredients.  Cover jar tightly and shake vigorously for 20 seconds.  Makes about 3/4 cup.

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