From Galveston's Tremont Hotel, prepared by Executive Chef John Watt.
Serves 4 24 medium to large shrimp, shelled, deveined, and smoked over mesquite in a smoker, according to manufacturer's directions Sun-dried Tomato Vinaigrette (see recipe, below) lollo rosso or other ruffled salad greens cracked black pepper lemon slices Marinate smoked shrimp in two c. of the vinaigrette for four hours. To serve shrimp, arrange greens on four serving plates. Drizzle with Sun-dried Tomato Vinaigrette and place six shrimp in the center of the plate. Sprinkle with cracked black pepper and garnish with lemon slice. Sun-dried Tomato Vinaigrette
Makes 4 cups
1 c. balsamic vinegar
1 c. fresh lemon juice
1/2 tsp. salt
1/4 tsp. ground black pepper
16 finely-chopped sun-dried tomatoes marinated in olive oil for 24 hours
4 serrano chilies, seeded and finely chopped
Mix vinegar, lemon juice, salt, and pepper together until salt has completely dissolved. Whisk in olive oil. Stir in remaining ingredients, mixing well.
From the March 1993 issue.