Flambéed Shrimp on Mixed Greens with Lemon Vinaigrette

Vinaigrette

1/4 cup cold pressed canola oil (60 mL)

1 Tbsp while balsamic vinegar (15 mL)

1 tsp lemon zest (5 mL)

1 Tbsp lemon juice (15 mL)

Shrimp

2 Tbsp canola oil (30 mL)

1 lb medium size shrimp (500 g)

1 garlic clove, minced (1)

1/4 cup brandy (60 mL)

1 pkg mixed greens (142 g)
Vinaigrette
1. Combine dressing ingredients in small bowl and whisk well.
Shrimp
1. Heat 2 Tbsp (30 mL) canola oil into a large non-stick saucepan over medium-high heat. Sear shrimp until the shrimp are just beginning to curl, about 2 – 3 minutes.
2. Add garlic and brandy. Bring to a boil. Being careful of surroundings, set brandy on fire, using a lighter or match. The flame will quickly die down.
3. Quickly divide mixed greens onto 4 salad plates. Divide shrimp on top of each portion and drizzle with lemon dressing.