Pan-Seared Shrimp with Portobello Mushrooms, Asparagus, and Sesame Crisps

OK, one more from the Neiman Marcus Cookbook. "There's nothing like a warm salad to impress your guests."
(Serves 4-6)

For the Sesame-Soy Vinaigrette:
1/4 cup low sodium* soy sauce (I would use Ponzu Citrus Sauce*)
1/2 cup seasoned rice wine vinegar
1&1/2 t. minced garlic
1&1/2 t. grated fresh ginger
1 T. honey
3/4 cup EVOO
1/4 cup toasted sesame oil

1 lb. large shrimp (about 20)

For the sesame crisps:
1/2 cup white sesame seeds, toasted
1&1/2 t. Kosher salt
1/2 t. sugar
1 T. cornstarch
1 package (14 oz.) square wonton wrappers
Vegetable oil, (for deep frying)

For the salad:
12 pencil thin* asparagus spears, ends trimmed and peeled
3 T. EVOO
Kosher* salt and freshly ground pepper, to taste
4 Portobello mushrooms, about 4 oz. each, stemmed
1&1/2 t. minced garlic
12 oz. mixed baby* greens, washed and dried
8-12 Belgian endive leaves
Soft cream cheese with chives*

To prepare the vinaigrette, place the soy sauce, rice wine vinegar, garlic, ginger, and honey in a mixing blow, and whisk thoroughly. Slowly drizzle in the olive oil and sesame oil, whisking constantly until well incorporated. Transfer to an airtight container and reserve in the fridge.

Place the shrimp in a mixing bowl and add 1/2 cup of the reserved vinaigrette. Let marinate in the fridge for at least 2 hours, turning several times.

To prepare the crisps, place the sesame seeds, salt, sugar in a small bowl and stir together. In a cup, mix 2&1/2 T. of cold water with the cornstarch until dissolved. Working with two or three wrappers at a time (so the cornstarch mixture doesn't dry out, cut them in half lengthwise. Using a pastry brush, brush one side of each wrapper with the cornstarch mixture and sprinkle with 1/4 t. of the sesame seed mixture. Press gently to help the seeds adhere. Transfer the wontons to an ungreased cookie sheet and repeat for the remaining wrappers. Heat about 3" of veg. oil in a large, heavy saucepan to 350 (or use a counter top fryer). Working in batches, deep-fry the sesame crisps, seeded sides down, for 10 secs. Turn over and fry for 10 secs. longer, until golden brown; some seeds will fall off during the frying process. Remove the crisps with a slotted spoon or strainer and transfer to a plate lined with paper towels to drain.

Preheat the over to 350. Prepare an ice bath in a large bowl.

To prepare the salad: Bring a saucepan of salted water to a boil and add the asparagus. Blanch for about 2 mins. or until and bright green; do not overcook. Remove to the icebath to stop the cooking process, drain, and pat dry. Transfer to a large baking pan, drizzle with 1 T. olive oil, and season with S&P. Add the mushrooms and roast in the oven for about 15 mins. or until tender. Remove from oven and transfer the asparagus to a plate to cool. Place the mushrooms in a mixing bowl, and while still warm, add 1/4 cup of the reserved vinaigrette. Let the mushrooms marinate at room temp. for 1 hours. Slice the mushrooms into 1" wide slices, and reserve with the asparagus. Remove the shrimp from the marinade and pat dry with paper towels. Heat the remaining 2 T. of the olive oil in a large sauté pan set over med.-high heat. Add the shrimp and garlic and season with S&P. Saute  for 2-3 mins., turning once or twice, or until the shrimp are no longer translucent, cooked through, and firm to the touch. Add the reserved asparagus, sliced mushrooms, and 1/2 cup of the vinaigrette, and toss together until heated through. Keep warm. Arrange the lettuce greens in the center of salad plates. Top with the warmed shrimp mixture. Spread cream cheese into endive leaves*. Garnish each salad with five or six sesame crisps and the endive.

Neiman Marcus Chef notes: "There are usually 32-40 wonton wrappers in a package, so the Sesame Crisp recipe will make double that number as each wrapper is cut in half. You won't need that many for the salad, but we suggest making the whole batch, as they bare addictive and tend to disappear before the salad is even served. Plus, they are the perfect accompaniment for scooping up hummus. You can prepare the crisps up to 3 days ahead; be sure to keep them in an airtight container at room temp. The vinaigrette can be made a few days ahead to allow the flavors to develop. You can marinate the shrimp for up to 12 hours, but the longer they sit, the more they will "cook" in the liquid".

"Love is the seed of all hope. It is the enticement to trust, to risk, to try, and to go on."

Have FUN today!!

Love,

MM