Farro and Shrimp Salad with Sparkling Vinaigrette

bcliquorstores.com

Carlz

subheading: SPARKLING VINAIGRETTE:

¼ cup (60 ml) semi-dry sparkling wine

1 garlic clove, minced

2 tbsp (30 ml) Dijon mustard

2 tbsp (30 ml) fresh lemon juice

2 tbsp (30 ml) liquid honey

¼ cup (60 ml) grapeseed oil

¼ cup (60 ml) extra-virgin olive oil

salt and pepper, to taste

subheading: FARRO AND SHRIMP SALAD:

3 cups (750 ml) water

1½ cups (375 ml) uncooked farro

3 cups (750 ml) semi-dry sparkling wine

1 dried bay leaf

2 sprigs fresh parsley

1 strip of lemon zest, cut using a vegetable peeler

1 lb (500 g) large shrimp, deveined but with shell still on, size 16/20

3 ears of corn, husk removed

1 tbsp (15 ml) grapeseed oil

2 tbsp (30 ml) unsalted butter, at room temperature

2 tsp (10 ml) smoked paprika

1 tsp (5 ml) chili powder

2 cups (500 ml) cherry tomatoes, halved

¼ cup (60 ml) fresh basil, roughly chopped

¼ cup (60 ml) fresh cilantro, roughly chopped

2 tbsp (30 ml) fresh mint, roughly chopped

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