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Grilled Maine Shrimp Salad

August 29, 2011

Four perfect shrimp on four beds of quinoa salad.

Perfect for sharing with the table at the start of a meal or as a delicious light lunch for yourself, this gorgeous plate from the kitchen of Michael’s New York shines the spotlight on grilled-over-open-flames, fresh-from-Maine shrimp. Each of the beautiful shrimp rests on its own bed of salad featuring quinoa (KEEN-wah, a flavorful ancient Peruvian grain) with heirloom tomato and fresh corn. Our chefs anoint each shrimp with the most deliciously savory and aromatic saffron emulsion. It’s  a must-try!

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