One of my all time favorite restaurants is The Ivy in Beverly Hills. I was lucky enough to dine there last month and fell in love with my entree. It was the grilled vegetable salad with avacado and topped with lobster. I decided to try my own version substituting shrimp for lobster and I must say… it was pretty great! Here’s how I made it:
1/2 cup Olive Oil
1/2 cup Lemon
1/2 cup Apple cider vinegar
1/4 cup guacamole
1/2 pound Fresh Shrimp, peeled and devined (sp)
4 cloves Garlic
Kernels removed from 1 Ear of Corn
1/2 cup of Asparagus
1 small Tomato
Salt to taste
Pepper to taste (I like a lot, lol)
The dressing: Mix well: 1/4 cup olive oil, lemon juice, apple cider vinegar, guacamole together
Use remaining olive oil to sautee shrimp.
Place olive oil in a heated skillet. Add garlic until slightly browned. Add asparagus and zucchini to oil, lower heat and cover. Cook veggies for about 5 min., then add corn. Cook addition 5 min. on low heat. Remove vegetables and add shrimp to the same pan. Add addition olive oil if necessary. Cook shrimp until pink. Remove shrimp.
Prepare bed of mixed lettuce on a plate. Add cubed tomato. Add vegetables and shrimp. Add dressing to your liking. Top with salt and pepper.