Shrimp & Lobster Fest Salad
By Corporate Chef Steve
Jayson, Universal Studios, Florida
Newfoundland Coldwater Shrimp, Canada
and KC Masterpiece BBQ Sauce
1 tbls. Custom Lobster Base* (recipe)
2 oz. Hot Water
2 oz. BBQ Sauce*
2 oz. Vegetable Oil
1/4 tspn. Garlic (minced)
1/4 tspn. Fresh Parsley (chopped)
1 oz. Apple Cider Vinegar
1/2 tbls. of Molasses (dark)
1/4 tspn. Liquid Smoke
1 oz. Orange Juice
1/4 tspn. Old Bay Seasoning
1 tbls. Tomato Paste
Dissolve lobster base in water to create a Lobster Glaze.
Whisk in all other ingredients. Chill.
4 oz. Shrimp
2 Tomato slices (1/2" sliced, peeled)
2 Slices Red Onion (1/4" sliced)
1 Slice Iceberg Lettuce (1" thick)
Parsley (fresh chopped, as needed)
Parmesan Cheese (shaved, as needed)
Arrange lettuce, tomato and onion on plate. Toss shrimp
with 3 oz. dressing. Place shrimp in center of lettuce.
Nape with remaining dressing. Garnish with cheese and
parsley to taste.
term "BBQ Sauce" was leff generic in this recipe,
to reflect room for your own personal taste, however the
selection for this recipe was KC Masterpiece.