Ingredients

• 1 head romaine
• 1 Hot House cucumber, peeled and diced
• 4 oz. Diced Queso Blanco
• 1 sliced red onion
• 1 slice white endive
• 1 pint mixed local tomatoes
• 8 oz peeled and deveined shrimp
• Sea salt and cracked black pepper to taste
• 3 oz XVOO
• 1 Whole lemon
• Crushed red pepper flakes to taste

Method

• Caramelize the red onion and endive until golden brown…then remove from pan.
• Season the shrimp with seal salt, cracked pepper and chili flakes and sauté in the same pan as the onions and endive until golden brown (* always undercook shrimp….unless you like Rubber Shrimp)
• Mix Olive oil, lemon juice, salt and pepper together.
• Place all ingredients in a bowl and serve.
• You can keep all of the ingredients separate, like the photo or mix everything together.