Shrimp and Scallop Vinaigrette

Directions

  1. Blanche and shock shrimp and scallops in Court Bouillon. Drain well.
  2. Gently toss all ingredients and refrigerate.
  3. Adjust seasoning as necessary.

Ingredients

  • 4 Assoluti® Tomato(es), Plum, (vine ripe, medium dice)
  • 1 tbsp Contigo® Pepper(s), Jalapeño, (fresh, seeds and ribs removed, small dice)
  • 2 lbs Empire‚Äôs Treasure® Shrimp, Medium Broken
  • 1/2 tsp garlic, clove(s), (minced)
  • 1 lemon(s), (juice and zest)
  • 3 tbsps Peak Fresh Produce® Basil, (Chiffonade)
  • 3 tbsps Peak Fresh Produce® Parsley, Fresh, (chopped)
  • 5 oz Piancone® Oil, Olive, Extra Virgin
  • - to taste Roma® Black Pepper, Ground, (cracked)
  • 1 tbsp Roma® Capers 
  • 3 lbs scallop chunks
  • - to taste salt, sea
  • 3 oz West Creek® Vinegar, Red Wine