Roaseted Pepper and Seared Shrimp Salad

A rather fussy and elaborate salad, good for a light meal, involves several steps, but overall works out pretty well. The key ingredient here is the roasted green peppers. It is amazing how much the flavor of pepper improves with the roasting.

Roasted Bell Pepper and Seared Shrimp Salad

Serves 3

Ingredients

For the Dressing

1 cup cider
3/4 cup balsamic vinegar
1 stick cinnamon
1 dried red chilli

For the salad

2 green bell peppers
2 cups of baby spinach leaves
2 oz crumbled goat cheese
2 tbsp pine nuts

For the shrimp

1/2 lb shrimp
juice of one lime
1 tsp ground black pepper
1/2 tsp kosher salt
2 tbsp olive oil.

Method of Preparation

1. Mix the cider and vinegar with the chilli and cinnamon. Bring to a boil and cook till 1/3 in volume and cool
2. Place the green peppers under the broiler and cook on low broil for 5 minutes on each side.
3. Cool, peel and cut into thin slices.
4. Mix with the spinach and goat cheese.
5. Marinate the shrimp with the lime juice, salt and pepper for 15 minutes.
6. Heat a grill pan, add the oil.
7. Cook the for a few minutes on each side.
8. Place on the salad, top with pine nuts and serve.






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