Recipe by Chef Matthew Cornelius, Hooked
Photo by Grant L. Gursky
FOR VINAIGRETTE
2 bunches basil
3 bunches parsley
2 oranges, for zest
2 cups olive oil
1 cup Champagne vinaigrette
¼ cup sugar
MAKE THE DRESSING
Pick all of the herbs off of the stems. Zest the Oranges. Add herbs, orange zest, Champagne vinaigrette, olive oil and sugar to food processor. Blend and season with salt to taste.
FOR THE SALAD
1 lb dry, aged Gouda
1 cup of toasted pine nuts
1 clamshell pea shoots
1 large seedless watermelon
1 lb U-12 jumbo shrimp
MAKE THE SALAD
Using a vegetable peeler, shave down the aged Gouda. Toast pine nuts in a sauté pan with a little olive oil. When golden brown, transfer to a tray with towels to cool. Cut watermelon into ½-inch x ½-inch pieces. Toss all ingredients together with vinaigrette.
FOR THE SHRIMP
Peel and devein shrimp. Season with salt; sauté in a large sauté pan. Add shrimp to salad and enjoy.