& Cajun Shrimp Salad
1 Portobello Mushroom
1/2 Tbl of Balsamic Vinegar
1 oz of Favorite Salad Mix
1/4 Cup of Extra Virgin Olive Oil
1/4 Pound of Peeled Small Shrimp ( about 16 )
1/4 oz of Crumbled Blue Cheese
1 Tbl of Dry Cajun Spice
Salt and Pepper to Taste
Creole Seasoning Blend
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt
In a small bowl, combine all ingredients and mix. Store leftover dry rub in an airtight container.
Remove stem from the mushroom and brush clean it, removing any dirt or debris. Brush some olive oil on both
sides and place mushroom on a medium hot grill pan or outdoor grill for 3 minutes and then turn it over for
another 3 minutes.
In a small bowl add the extra virgin olive oil, balsamic vinegar, salt and pepper and whisk it until blended.
Plate the grilled mushroom stem side down and cover with salad greens and drizzle dressing liberally over the top.
In a large bowl, add Cajun spice with a little olive oil and mix. Add shrimp and rub it all over, then grill them for 3
minutes on medium high heat on each side. Place shrimp on or around the mushroom and garnish with some
fresh black pepper and some crumbled blue cheese.
Yields 1 serving