FLORIDA COBB SALAD

Florida Cobb Salad

EQUIPMENT NEEDED

• Large bowl

• Small mixing bowl

• Whisk

• Knife

SALAD INGREDIENTS

• 4 cups chopped romaine lettuce

• 1 cup arugula or baby spinach

• 1 avocado, diced

• 1 mango chopped

• 3oz pickled onion

• 1 cup grape or cherry tomatoes, halved

• 2 hard-boiled eggs, sliced

• 4 slices cooked bacon, crumbled

• 1 cup cooked shrimp or grilled chicken (optional)

• 1/2 cup cucumber, diced

• 1/4 cup red onion, thinly sliced

• 1/2 cup crumbled blue cheese

• 4 each cedar key scallops, seared

CITRUS VINAIGRETTE INGREDIENTS

• 1/4 cup fresh orange juice

• 2 tbsp lime juice

• 1 tsp Dijon mustard

• 1 tsp honey

• 1/4 cup olive oil

SALAD INSTRUCTIONS

1. On a large platter or in a salad bowl, layer the lettuce and arugula.

2. Arrange toppings in row avocado, tomatoes, eggs, bacon, scallops, cucumber, onion, cheese, and mango.

DRESSING INSTRUCTIONS

1. Whisk together orange juice, lime juice, mustard, honey, salt, and pepper.

2. Slowly drizzle in the olive oil while whisking until emulsified.

3. Drizzle over salad to taste.
   

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GULF SHRIMP PASTA

Gulf Shrimp Pasta

EQUIPMENT NEEDED

• Pasta pot

• Collander

• Medium sauté pan

• Spoon

INGREDIENTS

• 2 tablespoons olive oil

• 1 cup cooked farfalle pasta

• 1 garlic clove, chopped

• 4 gulf shrimp, peeled and deveined

• 1 tablespoon chopped parsley

• 1 tablespoon chopped basil

• Himalayan sea salt to taste

• 2oz feta cheese

• 6 cherry tomatoes, halved

• 4 tablespoons chimichurri sauce

• 4 tablespoons white wine

• 4 tablespoons butter

INSTRUCTIONS

1. In a pot, boil water with Himalayan Sea salt and cook the pasta until tender and cooked. Drain and reserve.

2. In sauté pan, heat oil over medium heat and cook garlic clove, and tomato halves.

3. Season shrimp with Himalayan Sea Salt, add shrimp to the pan and sauté.

4. Deglaze the pan with white wine and herbs.

5. Whirl in butter and chimichurri sauce. Add pasta and heat the contents of the pan.

6. To serve, place the ingredients from the sauté pan in the center of a bowl. Top with shrimp and then feta cheese. Serve hot.