Shrimp Green Apple Salad

Shrimp Green Apple Salad

Recipe By: Chef Cunninghame West "The Bank Food and Drink" Pearisburg

Ingredients:

Mixed greens for four

28-32 large raw peeled and cleaned shrimp

1 granny smith apple

1 large shallot

12 large raspberries

2 tablespoons pickling spice

3-4 tablespoons extra virgin olive oil

6-8 tablespoons of rice wine or champagne vinegar

1 1/2 teaspoon sugar

pepper and kosher salt

Instructions:

- Chop shallot into a small mince, add sugar and vinegar, let stand for 15-20 minutes to pickle.  Add olive oil to taste.

- Bring water, pickling spice and a little salt to simmer, add shrimp, cook until done, remove from water, set aside to cool.

- Cut apple into match sticks or whatever shape you want.

- Mix salad greens with a little of the dressing, place on plate, mix the shrimp and the apples with a little dressing, cracked black pepper and kosher salt, place on plate.

- Garnish with raspberries

- You can always modify the amount of shallot, vinegar, sugar and olive oil to your tastes.  You can also blend the dressing to remove the chunky look. 

- Any leftover dressing can stay in refrigerator for 3 or 4 days. 

- The Bank is located in Giles County in the Town of Pearisburg.  For additional information on The Bank, please visit their website at www.thebankfoodanddrink.com