Green Goddess Salad with Panko Crusted Jumbo Shrimp

Directions

1. Prepare the Green Goddess Tahini Dressing and chill until use.

Panko Crusted Shrimp Preparation

1. Prep your shrimp by cleaning, peeling, and deveining them. (see notes below)

2. Next, in a medium bowl, combine the panko crumbs, Za’atar, 1/2 tsp. salt and mix well.

3. Then beat the eggs with 1 tsp. of water in another medium bowl, then set aside.

4. Remove your chilled and prepped shrimp from the fridge and place them in a ziplock with 1 cup of flour.

5. Tightly close the bag and shake well to coat the shrimp evenly with flour and set aside.

Cooking the Shrimp

1. First, begin by heating a medium sized deep walled saucepan with about 1 1/2- 2” of Canola oil.

2. Then, heat the oil to 350o F. or until the edge of a wooden spoon sizzles when you place it into the oil.

3. Next, set up an assembly line of floured shrimp, eggs, and panko and a cooling rack over paper towels for placing the cooked shrimp to cool. (This helps prevent them from becoming soggy.)

4. Once the oil is hot, begin by shaking excess any flour off from the shrimp and one by one, dip the floured shrimp into he egg mixture and then into the panko coating each shrimp well with breadcrumbs.

5. Then, place them into the hot oil and cook until nice and golden brown- for about 4-5 minute, flipping them about half way to brown both sides evenly.

6. Next, place the cooked shrimp on the cooling rack over paper towels to cool and sprinkle with salt.

7. Repeat this process with the remaining shrimp and set aside while you prepare your plates.

Assembly

1. To plate your dishes, begin with 2 low bowls or plates of choice.

2. First, spoon 1-2 large spoonfuls of Green Goddess dressing into the center of your plate and using the back of the spoon in a circular motion, spread the dressing outward slightly to coat the middle of the plates.

3. Next, place a couple large handfuls of rinsed rocket/arugula greens over the dressing.

4. Then, using a small mandoline slicer, place a large radish on a fork and slice over each pile of greens. Repeat for second plate.

5. Sprinkle with a bit of freshly grated Parmesan cheese and place 4-5 panko crusted shrimp on top of each salad.

6. Garnish with freshly squeezed lemon juice ( about 1 wedge) and sprinkle with salt & pepper as desired.

7. Enjoy!