Almond Crusted Shrimp Salad with Bubbles Vinaigrette  

Bubbles Vinaigrette

Ingredients

• 1 cup of bubbles
• 1 1/2 tbsp dijon mustard
• 2 tbsp extra virgin olive oil
• 1 tbsp chardonnay vinegar
• Salt and pepper to taste

Instructions

• Bring 1 cup of bubbles to a boil in a small skillet or saucepan.
• Once it reduces to approximately 1/2 a cup, transfer to a medium mixing bowl.
• Whisk in mustard, vinegar, and olive oil. Salt and pepper to taste.
• Whisk vigorously until the mixture is blended, then set aside.

Almond Crusted Shrimp Salad

Ingredients

• 1 lb large raw shrimp (peeled and deveined)
• 2 eggs
• 2 cups almond flour
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1/2 cup minced parsley
• 1 tsp citrus peel (dried in spice aisle)
• 1/2 cup canola oil
• Arugula
• Dried cranberries
• Goat cheese
• Almond slices
• Granny Smith and Gala apple slices
• Radish (sliced thin)

Instructions

• In a bowl, combine almond flour, all spices, and mince parsley. Mix thoroughly.
• In a small bowl, beat the eggs till blended.
• Rinse off the shrimp under cold water then blot dry.
• Heat canola oil in a medium skillet. While it's heating, dredge shrimp in egg wash, then almond mix and set aside.
• Once oil is hot, add first round of shrimp to the pan. Let them cook for 2 minutes per side, taking care not to burn.
• Once all shrimp are golden brown to amber, remove from oil and let them drain on a paper towel.
• Lightly toss your Bubbles Vinaigrette with salad ingredients and top with shrimp and goat cheese. Enjoy!