Red Owl Tavern's Spring Salad with Grilled Shrimp & Sherry Vinaigrette (Serves 4)
Honey Sherry Vinaigrette
Sherry Vinegar- cup
Honey- 2 tbsp
Dijon Mustard- 1tbsp
Canola Oil - 2 cups
Kosher or Sea Salt- 1Tbsp
Black Pepper- 1tsp
Place vinegar, honey, Dijon, and salt and pepper in a mixing bowl or blender. Whisk (or blend on medium speed,) While slowly drizzling in oil to emulsify.
Chef Tip: Make ahead & refrigerate; will hold for up to one month.
Marinated Grilled Shrimp
Lb 16/20 shrimp (peeled and deveined)
2 Tbsp Chopped Fresh Parsley
1 Tsp minced fresh garlic
Chef Tip: For more flavor, add 2 Tbsp Chopped Fresh Tarragon &/or 1 Tbsp Chopped Chives
Add Shrimp to medium mixing bowl with all ingredients. Add oil to coat and season well with Kosher/sea salt and fine ground black pepper.
Chef Tip: You can marinate the shrimp the day before and keep in the refrigerator
Place marinated shrimp on a preheated grill on medium high heat.
Chef Tip: You can also cook on the stove in a sauce pan but the grill adds a nice charred flavor.
Cook for 2 minutes on each side
Chef Tip: The higher the heat, the quicker the cook time
Chef Tip: Prep salad while shrimp is cooking
To Assemble Salad:
lb Mesclun/ Spring mix lettuce blend
Chef Tip: You can substitute your lettuce of choice
Chef Tip: Throw in some vegetables for added flavor & crunch. The chef chose watermelon radish & breakfast radish sliced super thin, chopped sugar snap peas, sliced English cucumber & pickled beets sliced.
Toss with 3Tbsp Honey Sherry Vinaigrette
Chef Tip: you can substitute with your favorite dressing but use one with a light oil & vinegar base
Plate & top with 5 grilled shrimp
Along with the healthy meal, Red Owl Tavern is offering an indulgent deal: free dessert with the purchase of a dinner entree Tuesday-Friday through May.
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Red Owl Tavern
433 Chestnut St
Philadelphia, PA 19106
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