One of my favorite salads is the Shrimp Salad from The Mercer Hotel. I challenged myself to make a vegan version and it came out delicious. Serves 1.

INGREDIENTS:

Beurre Blanc:
1 cup champagne vinegar
2 Tbsp shallots, finely chopped
⅓ cup almond milk
JF Spicy Salt, to taste
3 Tbsp vegan butter
¼ tsp cobanero chili
 
Salad:
½ lb shrimp, butterflied
Drizzle of olive oil
2 cups romaine lettuce, chopped
½ avocado, diced
½ tomato, chopped and de-seeded
½ cup button mushrooms, sliced thin on the mandolin
JF Simple Mustard Vinaigrette

PROCESS:

Beurre Blanc
On high heat in a small saucepan, heat the champagne vinegar and finely chopped shallots. Reduce the vinegar all the way, about 5 minutes, and add the almond milk. Season with JF Spicy Salt to taste. Add the vegan butter and stir until combined. Add the chili and taste for seasoning.
 
Salad
Clean and butterfly the shrimp. Drizzle oil on an aluminum foil lined baking sheet and broil the shrimp until they are pink. In large bowl, place the chopped romaine. I like to dress my romaine with my JF Simple Mustard Vinaigrette. Top with avocado, tomato, mushrooms and shrimp. Pour the Beurre Blanc dressing over and season with JF Spicy Salt to taste.