Recipe by Josh Hixson, chef, Brevetto, Camden
Ingredients:
2 tablespoons unsalted butter
½ pound raw shrimp, peeled
4 ounces young arugula
2 ounces pecorino sardo cheese, shaved
8 fresh mint leaves, finely chopped
salt and pepper
Vinaigrette:
1 teaspoon minced shallot
2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
4 fresh mint leaves, finely chopped
Directions:
Steps for Vinaigrette:
Combine shallot and vinegar in a small bowl and slowly whisk in olive oil to emulsify. Whisk in mint.
Steps for Shrimp:
Heat butter in a sauté pan over medium-high heat. Thirty seconds after butter stops bubbling, add shrimp and quickly sauté. Assemble salad by putting arugula in a mixing bowl and toss with vinaigrette. Add warm shrimp directly to salad and toss gently with pecorino sardo and mint. Season to taste with salt and pepper.
Serves 6