Bite with Belkys: Grilled Shrimp and Arugula Salad With Guava Vinaigrette from Two Chefs

The Chef: Jan Jorgenson

The Restaurant: Two Chefs

The Dish: Grilled Shrimp, Avocado and Arugula Salad With Guava Vinaigrette

• 6 oz Gulf shrimp
• Salt
• Pepper
• Olive oil

Directions:

-Season the shrimp with salt and pepper on both sides and baste them with olive oil.
-Grill on high heat until firm for about two minutes on each side.

• 1 cup guava puree
• 1 fresh squeezed lime
• 2 tbsp. honey
• 2 tsp. Dijon mustard
• 3 tbsp. red wine vinegar
• ? cup olive oil
• 1 jalape񯠣hili, diced small
• Salt
• Pepper

-Dice the jalape񯳠and remember to take out the seeds and use the outer part.
-Place the jalape񯳠along with the other ingredients on a bowl and whisk for about 30 seconds.
-Slowly pour the oil while whisking at the same time to allow the emulsification process to occur.

Ingredients:

• ? baby arugula
• 1 Haas avocado
• ? cup red onions
• 1 cup green beans (blanched and trimmed)
• ? cup roasted cashews

-Slice the red onions and toss them on a bowl with the arugula and green beans.
-Mix with the guava vinaigrette until it's all covered and season it with black pepper.
-Cut the avocado in wedges and serve it on a plate next to the tossed greens.
-Place the shrimp on top and garnish with cashews.

***This recipe also works well with grilled chicken.

FOR MORE INFORMATION:

Two Chefs Restaurant
8287 S. Dixie Hwy
Miami, FL 33143
305-663-2100