BBQ
Shrimp & Lobster Fest Salad
By Corporate Chef Steve
Jayson, Universal Studios, Florida
Made
with:
Newfoundland Coldwater Shrimp, Canada
and KC Masterpiece BBQ Sauce
Step
One
Ingredients:
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
Procedure:
Dissolve lobster base in water to create a Lobster Glaze.
Whisk in all other ingredients. Chill.
Step
Two
Ingredients:
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)
Procedure:
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.
*The
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.
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