2 Tbsp. canola oil
1 Tbsp. Cajun spices
12 large shrimp, peeled and cleaned with tail on
8 oz. smoked sausage, cooked and sliced
1 cup Markon First Crop (MFC) Red Onions, chopped
16 oz. Ready-Set-Serve Chopped Romaine
4 oz. frisée
2 Markon First Crop Pears, chopped
Combine oil and Cajun spices. Thread shrimp, sausage, and onion onto eight skewers and brush with the oil mixture. Grill skewers until shrimp is cooked and onion is soft.
Divide spinach, frisée, and pears equally among serving plates. Top each salad with two kebabs each.
Serve with house-made dressing.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.