CAPRESE SALAD WITH BLACKENED SHRIMP

Hopjacks_Salad_BIG

 

HOPJACKS
JOE ABSTON
 

Fresh Mozzarella
Fresh whole basil leaves
Tomato slices
2 cups balsamic vinegar
ΒΌ tsp. vanilla extract
6-8 shrimp, peeled and deveined
Blackening seasoning

Reduce the balsamic over low heat in a heavy-bottomed sauce pan until syrup coats the back of a spoon. Be careful not to burn. Add the vanilla extract and put into a small jar or similar for storage. Do not let it cool in the pan. Dust the shrimp with blackening seasoning and sear in a pan with a little oil. Combine, in alternating layers, the basil, tomatoes, and mozzarella. Season with a little salt and pepper. Drizzle the balsamic reduction over the finished plate and serve chilled.