Adapted from a wonderful recipe from Roy's Restaurant

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Name: Maui Wowie Salad (Boom)
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 4
Cuisine: Hawaiian
Ingredients: 2 teaspoons shallots minced; 2 tablespoons capers; 0.25 cup fresh lime juice; 0.5 cup olive oil; 0.75 teaspoon Dijon mustard; 1 tablespoon honey; 4 vine ripened tomatoes sliced very thin; 0.33 cup feta cheese crumbeled; 0.33 cup sweet onion finely chopped; 12 large cooked shrimp each cut crosswise into 3 pieces; 0.5 medium avocado diced into pieces the same size as the shrimp; 8 Bibb lettuce leaves

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INGREDIENTS

2 teaspoons shallots ; minced
2 tablespoons capers
0.25 cup fresh lime juice
0.5 cup olive oil
0.75 teaspoon Dijon mustard
1 tablespoon honey
4 vine ripened tomatoes ; sliced very thin
0.33 cup feta cheese ; crumbeled
0.33 cup sweet onion ; finely chopped
12 large cooked shrimp ; each cut crosswise into 3 pieces
0.5 medium avocado ; diced into pieces the same size as the shrimp
8 Bibb lettuce leaves

INSTRUCTIONS

Dressing:

To make dressing, combine shallots, 1 teaspoon capers and lime juice

in a blender and purée until smooth. Add olive oil and mustard and blend until well combined. Stir in honey.

Plating Salad:

Cut lettuce leaves into 1/8 inch strips. Arrange 5 slices of tomato on each of four plates, overlapping them to form a circle with a hole in the middle. Combine feta, remaining capers and onion, drizzle with some dressing and salt and pepper to taste, and toss well. Combine shrimp and avocado in another bowl, drizzle with some dressing and salt and pepper to taste, and toss well. Drizzle lettuce with a little dressing and salt and pepper to taste, and toss well. Mound 1/4 of the lettuce in center of tomato ring. Spoon one 1/4 of the feta and shrimp mixture on top. Drizzle tomatoes and salad with some of the remaining dressing.

NOTES

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Maui Wowie Salad (Boom)

2 teaspoons shallots minced
2 tablespoons capers
0.25 cup fresh lime juice
0.5 cup olive oil
0.75 teaspoon Dijon mustard
1 tablespoon honey
4 vine ripened tomatoes sliced very thin
0.33 cup feta cheese crumbeled
0.33 cup sweet onion finely chopped
12 large cooked shrimp each cut crosswise into 3 pieces
0.5 medium avocado diced into pieces the same size as the shrimp
8 Bibb lettuce leaves

Dressing:

To make dressing, combine shallots, 1 teaspoon capers and lime juice 
in a blender and purée until smooth. Add olive oil and mustard and blend until well  combined. Stir in honey.

Plating Salad:

Cut lettuce leaves into 1/8 inch strips.  Arrange 5 slices of tomato on each of four plates, overlapping them to form a circle with a hole in the middle. Combine feta, remaining capers and onion, drizzle with some dressing and salt and pepper to taste, and toss well. Combine shrimp and avocado in another bowl, drizzle with some dressing and salt and pepper to taste, and toss well. Drizzle lettuce with a little dressing and salt and pepper to taste, and toss well. Mound 1/4 of the lettuce in center of tomato ring. Spoon one 1/4 of the feta and shrimp mixture on top. Drizzle tomatoes and salad with some of the remaining dressing.

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Nutrition

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Serving Size: 1 Serving (354g)
Recipe Makes: 4 Servings

Calories: 432
Calories from Fat: 311 (72%)

Amt Per Serving		% DV

	Total Fat 34.5g	46 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 22.9g
	Polyunsanturated Fat 3.9g
Cholesterol 139.8mg		43 %
Sodium 440.5mg		15 %
Potassium 729.2mg		19 %
Total Carbohydrate 15.4g		5 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 10.7g
Protein 18.3g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 432

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