Yummy to my tummy

Recipe for tonight's meal:

Vinaigrette & Greens

- 1/4 cup of rice wine vinegar
- 1/3 cup avocado oil
- generous tablespoon tarragon
- two generous tablespoons minced shallots
- one smallish tablespoon dijon mustard
- three large fistfuls of mache (a type of green)
- two large fistfuls of spring mix greens
- two generous tablespoons of minced chives
- one medium tomato, cut into chunks

Shrimp & its brine

- 3/4 lbs deveined, but not peeled, shrimp
- 1/4 cup sugar
- 1/4 cup kosher salt
- 1 cup water
- 2 cups ice

Crostini

- a dozen or so cripsy pita chips
- goat cheese

Make the vinaigrette by mixing the first five ingredients in an airtight container. Shake vigorously and set aside. Wash the shrimp, then place them in a plastic bag along with the sugar, salt, water and ice. Shake to mix, then set in fridge to brine for 20 minutes, shaking to remix about halfway through.

Meanwhile, wash, dry and mix the mache and the spring mix. Toss with the chives. Then spread the goat cheese on the pita chips. Spread the chips on a baking sheet, goat cheese side up.

Once the shrimp have brined for 15 minutes, preheat the broiler and broiler pan on high. When the shrimp have finished their brine, rinse and then thoroughly dry them with paper towels. Pull the broiler pan out and spread the shrimp over the pan. Return the pan to the broiler for 2 minutes. Flip the shrimp, then broil for another minute or minute and a half. Replace the shrimp with the pita chips. Watch carefully! After about 90 seconds, the goat cheese will have melted and the chips will be browned. Remove the pita chips from the oven and set aside.

Toss the salad with several tablespoons of the vinaigrette and the tomatoes. Separate into bowls. Peel the shrimp and arrange on top of the greens, then add the pita chips.

Enjoy!