Shrimp and Strawberry Salad

Yes, another shrimp dish...but hey they were local shrimp and on sale! This is my twist on a salad that I got in a restaurant one time that I thought was super yummy and perfect for warm weather. It combines the briny taste of the shrimp with the creaminess of fresh goat cheese, and the sweetness of the strawberries and sugar roasted pecans into one perfect salad. I could eat this everyday.

Shrimp and Strawberry Salad: Serves 4

1lb shrimp, peeled and deveined, seasoned with salt, pepper, and lemon juice to taste
4c mixed greens
1 head of romaine, torn
8 strawberries, tops removed and sliced
4oz fresh goat cheese, crumbled
1c sugar roasted pecans*
1c jicama, julienned
For Dressing:
1 cup Olive Oil
⅔c Balsamic Vinegar
2 T Dijon Mustard
2 T Dried Basil
4 cloves garlic, crushed
1 t Salt

*There are a few brands of sugar roasted pecans you can buy if you don't want to make them. I make a batch up and keep them in the cabinet for salads and snacks. If you want to make them:Grill or saute the shrimp until just opaque. Set aside. For the dressing: In a food processor combine balsamic vinegar, mustard, basil, garlic, and salt. Puree until garlic is combined. While the food processor is running, slowly stream in the olive oil. In a large bowl, combine the lettuces, strawberries, goat cheese, pecans, and jicama. Starting with a small amount, add the vinaigrette until all ingredients are lightly coated. Serve on a plate and top with the shrimp.

1 egg white

1T water

2 1/4 c pecan halves

1/2 c white sugar

1/4 t salt

1 1/2 t ground cinnamon

Preheat oven to 225 degrees F. Lightly grease a rimmed baking pan. Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a bowl. Dust the pecans evenly with the sugar mixture. Spread the nuts over the pan. Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Let cool