“It’s always good to test your skills,” my dear friend Captain/Chef Bob told me on a visit to my 90 year old pioneer home in Coconut Grove. “Your supplies are a little sparse mate, but you have everything we need for a great meal!” He should know; as Executive Chef at the Casa Marina Resort in Key West for over 10 years, he made culinary magic happen. His big, red, 45 ft. sailboat, named Cayenne, was a floating gourmet restaurant with sails! On an afternoon crossing of the Gulf Stream, from Bimini to Miami, we caught a big yellowfin tuna. Before we knew it, Bob had a platter of the freshest Sushi, with three different sauces “that I just made up” sent up from the galley. This recipe is for you Captain/Chef Bob! Thanks for all you taught me, especially that simple, fresh ingredients are all you need for a wonderful meal! Enjoy!
- Capt. Denis
• 2 dozen Wild Shrimpetizers®
• 1 bag of “Spring Mix” lettuce (a little arugula is also good!)
• 1/2 cup chopped walnuts, or toasted pine nuts
• 1/2 cup craisins or raisins
• 1/2 cup cherry tomatoes (diced or whole)
• 1/2 cup cooked chick peas, and/or cooked beets
• 1 ripe avocado, diced
• 1 small package of crumbled Feta, or soft Goat Cheese
CAPTIAN/CHEF BOB'S DRESSING
• 3 garlic cloves, minced/crushed
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons red wine vinegar
• 1/2 cup of olive oil
• 1 Tablespoon Dijon Mustard
• Ground Pepper
WILD SHRIMPETIZER® PREPARATION
Pre-heat oven to 425°F. Lightly coat, or spray oil/butter on a cookie sheet and add frozen Wild Shrimpetizers®. Set a timer and bake for 15 minutes. They should be a golden brown and cooked all the way through. If not, cook for 2 more minutes.
Toss all the ingredients, except the Shrimpetizers® and add some dressing in a large bowl. Portion out the salad in smaller bowls. When the Wild Shrimpetizers® are hot out of the oven, add a handful on top of each individual salad.