Sauteed Jumbo Shrimp with seared Vidalia Onions and Sherry/Honey Pan Sauce

This is a delicious appetizer or add a few more shrimp and some grilled veggies for a light summer entrée.

8 Georgia White Shrimp size 16-20, peeled and deveined, tails on
4 medium Vidalia spring onions with tops- cut in half the long way
2 Tbsp. extra virgin olive oil
½ cup Xerez Sherry
2 Tbsp. Honey
1 Tbsp. Sherry Vinegar
1 Tbsp. unsalted butter
salt and pepper to taste
Season both sides of shrimp and onions with salt and pepper. Add olive oil to a medium sauté pan and heat on medium till the oil shimmers in the pan.
Add the Vidalia onions cut side down and sear until nicely browned. 3-4 minutes.

Flip the onions and cook on the other side until the onions are browned and soft when pricked with a knife. Remove to paper towel to drain. Add shrimp to pan and sear on one side till pink, approximately 2 minutes. Flip the shrimp, remove pan from the heat and add the sherry.

Replace on heat and cook shrimp until cooked through. Remove shrimp and continue to reduce sherry until reduced by about half. Add honey and vinegar and continue to reduce to syrupy consistency.

Remove from heat and swirl in butter to incorporate. Season with salt and pepper. On four serving plates, place two onion halves in center of plate, top with shrimp and a drizzle of pan sauce. Serve hot.
Serves Four.

Mixed Lettuce Salad with Citrus Vinaigrette and Sweetgrass Dairy’s Georgia Gouda

This simple and elegant salad makes a great starter for a summertime grilling party.

3-4 small heads of mixed lettuces-washed and dried and torn into bite sized pieces
1 orange- zested and juiced
1 tangerine- zested and juiced
½ grapefruit- zested and juiced
¾ cup extra virgin olive oil
¾ cup vegetable oil
¼ pound Sweetgrass Dairy’s Georgia Gouda or other semi firm cow’s milk cheese
salt and pepper to taste
Mix lettuces in a mixing bowl. Combine citrus juice and oils and whisk to briefly combine. Season with salt and pepper. Drizzle with vinaigrette and toss to coat. Portion onto serving plates and with a vegetable peeler, shave cheese over the top of salad.
Serves 6