Mushroom Vinaigrette:
\n1 lb. (31-40 shrimp, peeled and de-veined)
\n8 oz. Olive oil
\n3 C. raw mushrooms sliced (approx. 10 oz.)
\n2-3 T. Fresh sage
\n1 tsp. Cracked black pepper
\n1 tsp. Salt
\n1 tsp. Splenda
\n2 oz. White vinegar
\n2 tsp. Roased sesame seed<\/p>\n
Salad:
\n8 C. lettuce – rinced and torn into serving pieces
\n2 C. alfalfa sprouts
\n\u00c2\u00bd C. shaved red onion<\/p>\n
Preheat 12″ saut\u00c3\u00a9 pan over medium high heat. Add olive oil, mushrooms, sage, black pepper, Splenda and vinegar. Cook until mushrooms are soft (about 4-5 minutes). Add shrimp and cover with lid. Turn off heat and shrimp will cook in about five minutes. Pour over salad.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mushroom Vinaigrette: 1 lb. (31-40 shrimp, peeled and de-veined) 8 oz. Olive oil 3 C. raw mushrooms sliced (approx. 10 oz.) 2-3 T. Fresh sage 1 tsp. Cracked black pepper 1 tsp. Salt 1 tsp. Splenda 2 oz. White vinegar 2 tsp. Roased sesame seed Salad: 8 C. lettuce – rinced and torn into serving pieces 2 C. alfalfa sprouts \u00c2\u00bd C. shaved red onion Preheat 12″ saut\u00c3\u00a9 pan over medium high heat. Add olive oil, mushrooms, sage, black pepper,…<\/p>\n