Strawberries + Shrimp Salad w/ Lemon EVOO and Champagne Mimosa vinegar

Dried Strawberries and Grilled Shrimp Salad

1lb shrimp, shelled and deveined

dried strawberries

arugula 

pepper

Quail and Olive Lemon EVOO

2 teaspoons fresh basil chopped

Quail and Olive Champagne Mimosa

Preheat oven to 210*

Cut the stem off the strawberries and slice them in half. Arrange strawberries on a parchment lined baking sheet. Bake for 3 hours.

Marinate shrimp in Quail and Olive Champagne Mimosa and a squeeze of orange. Grill shrimp.

Prepare dressing:

Quail and Olive Lemon EVOO

Quail and Olive Champagne Mimosa

Squeeze of orange

Blend up until smooth. Pour dressing over arugula and toss. Add dried strawberries and toss to coat. Plate your salad and add the shrimp on top. Sprinkle basil over salad. Enjoy!