Chef Ben Hutchinson from Green House Market stops by Good Day to promote an event that brings together 20 local chefs. He also makes a delicious fresh salad.
10-15 gulf shrimp
Peel and marinade fat least 1 hour in mixture of garlic, herbs and olive oil
Saute on medium high heat, 2 minutes per side
Peel, seed and cut squash into 4 1 inch cubes. Toss with olive oil, minced garlic and chopped rosemary. Roast at 400 degrees 30 minutes or until browned and tender.
Pommegranate Citrus Basil Vinaigrette
1 Tbsp dijon mustard
1 tsp minced shallot
1/4 cup orange juice
1/4 cup pommegranate syrup (make your won reducing 1/2 pommegranate juce by 1/2).
1/3 cup olive oil
1 Tbsp basil chopped
Salt and Pepper
Mix ingredients. Drizzle in olive oil while whisking. Fold in chopped basil. Season with salt and pepper to taste.
Mix greens and baby kale, citrus segments, sliced radish, basil leaves. Top with roasted squash, shrimp and toss with dressing.