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Berries And Gorgonzola With Shrimp Recipe

Name: Ford's Garage Novis Berries And Gorgonzola With Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 12 pieces large shrimp, peeled and deveined (16-20 count); 2 tbs extra-virgin olive oil; 2 cloves garlic, minced; 1 tsp lemon zest; 1 tbs lemon juice; 3 tsp salt; 1 tsp black pepper, freshly ground; 0.25 tsp crushed red pepper flakes (optional); 4 cups mixed salad greens (baby arugula, baby spinach, or spring mix); 1 cup fresh strawberries, hulled and quartered; 0.5 cup fresh blackberries; 0.5 cup fresh blueberries; 0.25 cup red onion, very thinly sliced; 0.5 cup toasted walnuts or pecans, roughly chopped; 0.5 cup crumbled Gorgonzola (or Gorgonzola dolce for milder flavor); 3 tbs extra-virgin olive oil; 1.5 tbs red wine vinegar; 1 tsp honey; 0.5 tsp Dijon mustard; 1 tbs shallot, minced; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp fresh basil or mint leaves, torn; 2 pieces lemon wedges

Inspired by Ford's Garage Novi

Time30m

Serves2

Make Berries And Gorgonzola With Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp

12 pieces large shrimp, peeled and deveined (16-20 count)

2 tbs extra-virgin olive oil

2 cloves Garlic, minced

1 tsp Lemon zest

1 tbs ReaLemon lemon juice

3 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1/4 tsp crushed red pepper flakes (optional)

Berries & Salad

4 cups mixed salad greens (baby arugula, baby spinach, or spring mix)

1 cup fresh strawberries, hulled and quartered

1/2 cup Fresh blackberries

1/2 cup Fresh blueberries

1/4 cup red onion, very thinly sliced

1/2 cup toasted walnuts or pecans, roughly chopped

Gorgonzola & Dressing

1/2 cup crumbled Gorgonzola (or Gorgonzola dolce for milder flavor)

3 tbs extra-virgin olive oil

1 1/2 tbs red wine vinegar

1 tsp Honey

1/2 tsp Dijon mustard

1 tbs shallot, minced

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Garnish (optional)

2 tbsp fresh basil or mint leaves, torn

2 pieces lemon wedges

Method

Shrimp

Marinate the shrimp

Pat the shrimp very dry with paper towels. In a medium bowl combine 2 tbs olive oil, minced garlic, lemon zest, lemon juice, 3/4 tsp salt, 1/2 tsp black pepper and crushed red pepper flakes (if using). Add the shrimp and toss to coat. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes).

Cook the shrimp

Heat a large skillet over medium-high heat until hot. Add the marinated shrimp in a single layer (you may cook in two batches if needed). Cook 1.5–2 minutes per side until opaque and just cooked through (internal temp ~120–125°F / 49–52°C). Remove from heat and transfer to a plate; tent with foil to keep warm. If juices remain in the pan, deglaze with a splash (about 1 tbs) of water or lemon juice and pour over the shrimp.

Berries & Salad

While shrimp marinates, place 4 cups mixed salad greens in a large bowl. Add the quartered strawberries, blackberries, blueberries, thinly sliced red onion and toasted nuts. Gently toss to combine so berries remain intact.

Taste a small amount of the berries and adjust quantity to preference; reserve a few whole berries for garnish if desired.

Gorgonzola & Dressing

Make the dressing

In a small bowl or jar, whisk together 3 tbs olive oil, 1.5 tbs red wine vinegar, honey, Dijon mustard, minced shallot, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning. If you prefer a creamier dressing, crumble 2 tbs of the Gorgonzola into the dressing and whisk until partially incorporated.

Assemble with cheese

Add the remaining crumbled Gorgonzola (about 1/2 cup total) to the salad bowl and toss lightly with the dressing, distributing cheese and dressing evenly but gently to avoid crushing the berries.

To Serve

Divide the dressed salad among 2 plates or one large platter. Top each portion with 6 warm shrimp, arranging them attractively over the berries and greens.

Sprinkle reserved whole berries and torn basil or mint leaves over the top. Serve with lemon wedges for additional brightness.

Optional: Finish with an extra drizzle of olive oil and a light grind of black pepper. Serve immediately so the shrimp remains warm and the greens stay crisp.