Butter Lettuce Shrimp Salad with Pears and Blue Cheese
Butter Lettuce Shrimp Salad with Pears and Blue Cheese is a gluten free, primal, and pescatarian main course. This recipe makes 4 servings with 227 calories, 17g of protein, and 10g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have rice vinegar, butter lettuce, cherry tomatoes, and a few other ingredients on hand, you can make it. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert.
Instructions
Rinse and drain lettuce leaves; wrap in towels, enclose in a plastic bag, and chill at least 15 minutes or up to 2 days.
Rinse shrimp with cold water and drain. Rinse and stem tomatoes; if larger than 1/2 inch, cut into quarters.
Coarsely chop nuts. Rinse pears, core, and cut into 1/4-inch-thick sticks; in a bowl, mix cut fruit with lemon juice.
Mound lettuce on plates or in bowls. Over lettuce, evenly scatter shrimp, tomatoes, and nuts. Top equally with pears. Ladle dressing to taste over salads and sprinkle with pepper.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
![Santa Margherita Pinot Grigio]()
Santa Margherita Pinot Grigio
A pale straw yellow. Clean, crisp fragrance with intense yet elegant hints of quince. Fresh, harmonious fruit set off by slight sweetness with a long finish full of delicate, tangy flavor.