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Williamsburg Hospitality House
Field Green Salad with Grilled Shrimp


  • 1 pound mesclun mix (or lettuce of choice)
  • 1/2 of a red onion, julienned thin
  • 2 portobello mushroom caps, stems removed and sliced thin
  • 8 ounces balsamic vinaigrette dressing
  • 4 ounces crumbled bleu cheese
  • 4 ounces cayenne toasted pecans
  • 12 large shrimp, peeled and deveined
  • 1/2 cup olive oil
  • 1 tablespoon freshly chopped basil


  1. Pre-grill and cook the shrimp and marinate in olive oil and fresh basil.
  2. Place all ingredients, except the cheese, pecans and shrimp, in a bowl and toss.
  3. Distribute evenly among the serving bowls.
  4. Top each salad with 3 shrimp.
  5. Garnish each one with the cheese and pecans.

Source: Chef Kevin Sharkey - Williamsburg Hospitality House - Source: 13News Lunchbreak Tuesday, January 16 , 2001

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