Grilled Spot Shrimp & Baby Artichoke Salad

Grilled Spot Shrimp & Baby Artichoke Salad

perennialvintners.com

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Ingredients

  • 2 lb. spot shrimp, shelled and de-veined
  • 8 baby artichokes
  • 8 oz. garlic scapes, cut into 2" pieces
  • 1/2 C. Perennial Vintners Verjus
  • 1/4 C. extra virgin olive oil
  • 3 T. hazelnut oil
  • 2 T. Dijon mustard
  • 2 T. fresh minced tarragon
  • Zest of one orange
  • 1 T. kosher salt
  • 1/2 t. fresh ground black pepper
  • 6 C. mixed baby spring greens, washed and spun dry

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