Semplice Salad with Aji Amarillo Shrimp

Semplice is an Italian word that simply means “simple”. The ingredients for this salad can change seasonally or in fact weekly depending on what is available at your local farmers market. In spring you might use rhubarb and asparagus. In winter, pears and pomegranate. The only “rule” is that the produce you choose should be fresh and beautiful.

For this recipe we have added shrimp with Aji Amarillo. This pepper is integral to Peruvian cuisine and packs a mango fruitiness to go along with the heat.

Salad:

• 9oz mixed greens
• 1 C watermelon radish, shaved thinly
• 1 small beet, peeled then shaved
• 1 C heirloom carrots, peeled and shaved with a vegetable peeler
• 2 tablespoons of toasted pepitas
• 3oz manchego, shredded

Dijon Vinaigrette:

• 4oz sherry vinegar
• 1.5 teaspoon Dijon mustard
• 1.5 teaspoon whole grain mustard
• 1 teaspoon roasted garlic
• 10oz blended oil

Aji Amarillo Shrimp:

• 1lb of 21-25 peeled and deveined shrimp
• 1/4 cup olive oil
• 2 tablespoons aji amarillo paste
• zest from 2 limes
• 1.5 tablespoons dijon
• 1 teaspoon kosher salt

Marinate the shrimp:

Whisk all ingredients (except shrimp) in a bowl until incorporated. Toss the shrimp in the bowl, then marinate for at least 30 minutes or up to 2 hours.

Make the vinaigrette:

Using a stick blender or food processor, combine all ingredients except oil until blended. While blending, slowly drizzle in the oil until it becomes emulsified.

Plate the salad:

When ready to serve, remove the shrimp from marinade and cook in a saute pan or grill on medium-high for 2 minutes on each side. Toss the vegetables with 4 oz of vinaigrette then divide into 4 bowls. Garnish each bowl with manchego, pumpkin seeds and seared shrimp. Now sit back and enjoy!

Recipe developed by Jose Garces