This is a fresh and vibrant salad to enjoy all year long. If you prefer not to use shrimp, try it with some cooked chicken instead.
My SHERRY ONION Dressing & Marinade adds a touch of sweetness to this dish.
- 2 dozen large shrimp
- 3/4 cup SHERRY ONION Dressing, divided (1/4 cup for shrimp marinade, 1/2 cup as salad dressing)
- 1 teaspoon ghee or butter
- 8 cups butter lettuce
- 1/2 cup goat cheese, crumbled
- 1 apple, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup candied pecans, roughly chopped
If your shrimp are not peeled and deveined, peel and devein the shrimp. To do this, first pull the tail off, then remove the rest of the shell and the dark vein that runs along the back of the shrimp, you may need to slice along the back of the shrimp to do this.
Lay the shrimp on a paper towel and pat dry on each side. In a large bowl, toss with 1/4 cup SHERRY ONION Dressing, so the shrimp are fully coated.
Melt the ghee over medium heat in a large skillet. Place the shrimp in the hot pan, with at least 1 inch of space between them. Sear the shrimp for 1-2 minutes on each side, until they’re pink all the way through.
Once all the shrimp are cooked, remove them from the pan.
To serve, arrange the butter lettuce in a large serving bowl and top with the goat cheese, apple, red onions, pecans, & shrimp.
Toss or top with 1/2 cup of SHERRY ONION Dressing before serving.