Shrimp & Avocado Bibb Salad

Shrimp & Avocado Bibb Salad, Frisee Lettuce and Caper Lime Vinaigrette

  • 3 oz 26-30ct Shrimp (poached in Sea Salt, Lemongrass and Lemon juice) Diced.
  • 1 oz Fine diced sweet onions
  • ¼ oz of Capers
  • 2oz Hass Avocado diced large
  • 2 pcs Hydro-Bibb Lettuce
  • 4 Heirloom Tomatoes cut in quarters
  • 2oz Caper Lime Vinaigrette 1tsp Scallion Oil
  • 1tsp of Bonito Flakes
  • 1oz Japanese Cucumbers

In a blender, mix onions, capers, fresh limejuice, olive oil, Dijon mustard and honey to make the Caper Lime Vinaigrette. Add salt & pepper to taste. In a mixing bowl, combine shrimp, avocado, caper, cucumbers and frisse lettuce strips. Moisten with Caper Lime Vinaigrette approx. 1 oz., season with bonito flakes and S & P. Remove the two pieces of Hydro- Bibb lettuce place in center of the plate in a flower shape. Layer all the ingredients in small amount in the center of the Bibb lettuce. Place the heirloom quarters around the pate and sprinkle the mix with bonito flakes, scallion oil & capers. Garnish with Micro greens.