- 3 tablespoons raw pumpkin seeds
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 2 tablespoons whole-grain mustard
- 2 tablespoons Dijon mustard
- 1 medium shallot, minced
- 1/4 cup plus 2 tablespoons heavy cream
- 2 large carrots, peeled
- 1 1/4 pounds large shrimp, shelled and deveined
- One 1/2-pound head of Boston lettuce, torn into bite-size pieces
- Preheat the oven to 350°. In a pie plate, toss the pumpkin seeds with 1 teaspoon of the olive oil. Season with salt and pepper and toast in the oven for about 4 minutes. Let cool.
- Light a grill. In a large bowl, whisk both mustards with the shallot, heavy cream and the remaining 2 tablespoons of olive oil; season with salt and pepper.
- Using a vegetable peeler, cut the carrots into long, thin ribbons. Fold the ribbons into bunches and loosely thread onto an 18-inch metal skewer. Thread the shrimp on separate metal skewers. Drizzle the carrots and shrimp with olive oil and season with salt and pepper.
- Grill the carrots over high heat until charred on the edges, about 1 minute per side. Alternatively, spread the carrot ribbons in a perforated grill pan and grill for about 2 minutes, tossing frequently. Grill the shrimp over high heat, turning once, until nicely charred and just cooked, about 2 minutes per side.
- Add the lettuce to the large bowl. Remove the carrots and shrimp from the skewers; add them to the bowl and toss the salad. Sprinkle with the pumpkin seeds and serve.
Fittingly, an American wine inspired by the French goes well here, like a Sauvignon Blanc from California's Sonoma County that is fermented in oak barrels and has a lovely richnessjust like the great whites of Bordeaux.
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Congratulations to Mei Lin, winner of Top Chef Season 12.