Tarvin Seafood | Wando Dock, 102 Haddrell St. Mt. Pleasant SC 29464 |  Phone 843-324-5281 | Email: Misspaulashrimp@yahoo.com

Chef Jill Mathias, CheZ Nous

Escarole Salad With Chorizo:


4 ounces Escarole

1 Tablespoon Extra Virgin Olive OIl

14 ounces shrimp

2 large cloves garlic, finely chopped

1 Fresno chili, seeded & finely chopped

8 ounces thinly sliced hard chorizo

3 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Sherry Vinegar

1/2 teaspoon granulated sugar


Make the vinaigrette for the salad by whisking the oil, sherry vinegar, and sugar together, and add escarole and season with salt, pepper if you like to taste.  Peel and devein your shrimp, saute in oil on medium heat, adding chili pepper and garlic until shrimp are just past translucent.  Place the "dressed escarole on the plates, garnish with shrimp chili garlic mixture & Chorizo.