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Hawaiian Salad with Sauteed Shrimp (Sauteed Shrimp, Avocado, Papaya, Mango and Macadamia Nuts with Balsamic Vinaigrette)

Demonstrated by: Co-owner and Executive Chef Pierre Padovani and Sous Chef David Passanisi.
Padovani's Restaurant and Wine Bar at Alana Double Tree Hotel - February 6, 2005.

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Ingredients:

Hawaiian Salad with Sauteed Shrimp (Sauteed Shrimp, Avocado, Papaya, Mango and Macadamia Nuts with Balsamic Vinaigrette)

  • 16 medium shrimp (16-20 size), shelled and cleaned
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup chicken stock
  • 1 lb mixed salad greens (use a mixture of Lolla Rosa, arugula, red oak lettuce)
  • 1 medium avocado, peeled, seeded, and cubed
  • 1 medium Hawaiian papaya, peeled, seeded and cubed
  • 1 medium Hawaiian mango, peeled, seeded and cubed
  • 16 pear tomatoes, cut in halves (use a mixture of yellow and red)
  • 20 pieces bocconcini mozzarella (or about 1 lb mozzarella cut into 20 cubes)
  • 1/4 cup roasted and finely chopped macadamia nuts
  • Thinly sliced chives for garnish

Balsamic Vinaigrette:

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/4 cup corn oil
  • 1/2 teaspoon finely chopped garlic
  • 1/2 teaspoon finely chopped shallots
  • Salt and pepper to taste

Directions:

  1. Season shrimp with salt and pepper.
  2. Heat a sauté pan on high heat; add olive oil and sauté the shrimp until it turns to a coral pink color.
  3. Add chicken stock, remove from heat and set aside.
  4. Chill four dinner plates.
  5. In a large bowl toss salad greens with about 1/2 cup (or to taste) Balsamic Vinaigrette; set aside.
  6. In another bowl, toss avocado, papaya, mango, mozzarella, and macadamia nuts; toss with remaining Balsamic Vinaigrette, and salt and pepper to taste.
  7. Arrange equal portions of the salad greens and avocado mixture on the four chilled dinner plates; garnish each plate with the shrimp and chives around the dish; serve immediately.

Makes 4 servings.

Balsamic Vinaigrette:

  1. In a screw top jar, combine all ingredients.
  2. Cover jar tightly and shake vigorously for 20 seconds.

Makes about 3/4 cup.

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