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)
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)
- Combine dressing ingredients in small bowl and whisk well.
- 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.
- 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.
- Quickly divide mixed greens onto 4 salad plates. Divide shrimp on top of each portion and drizzle with lemon dressing.
Flambéed Shrimp on Mixed Greens with Lemon Vinaigrette
A summer fresh salad recipe so simple it is sure to become a favourite. Shrimp is flambéed, served on top of mixed greens and drizzled with a lemon vinaigrette. Recipe courtesy of CanolaInfo.
- Total Fat
- 22.6 g
- Saturated Fat
- 1.9 g
- 158 mg
- 726 mg
- 3.5 g
- 0.7 g
- 0.5 g
- 17.7 g
- 253 mg