Flambéed Shrimp on Mixed Greens with Lemon Vinaigrette

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.

Makes
4
  • Ingredients

    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)

     

  • Directions

    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.

Nutritional Analysis

Servings
4
Calories
324
Total Fat
22.6 g
Saturated Fat
1.9 g
Cholesterol
158 mg
Sodium
726 mg
Carbohydrates
3.5 g
Fiber
0.7 g
Sugars
0.5 g
Protein
17.7 g
Potassium
253 mg