~ adapted from Better Homes and Gardens ~
If frozen, thaw 1 pound peeled and deveined jumbo shrimp. Rinse and pat dry with paper towels.
In 1 tablespoon hot olive oil over medium-high heat, sauté the shrimp. Sprinkle 1/4 teaspoon salt and lemon-pepper seasoning (or squirt of lemon juice and cayenne pepper flakes added). Cook and stir 3 minutes, then transfer to a covered plate to keep warm.
Stir in 1/2 cup lemon juice and 1 teaspoon white wine vinegar. Reduce heat when it reaches a boil; simmer, uncovered, until reduced to 2 tablespoons.
For making the sauce, stir in 2 tablespoons chopped scallion and 1/2 cup cold unsalted butter cut into pieces to melt easily and quickly.
Break 3 ounces white chocolate with cocoa butter, melt and whisk into skillet mixture. Turn heat down to low setting just to keep warm.
Wash and spin/dry salad greens that equal approximately 6 cups. Drizzle greens with 1 tablespoon hazelnut oil or extra-virgin olive oil and lightly toss to evenly coat. Season with salt and pepper.
In individual serving dishes, pour sauce over shrimp and greens.
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