1/2 c Dutch Girl winter 09 hard goat cheese, finely grated
1/4 tsp black pepper
12 large raw shrimp, peeled and devined
kosher salt
black pepper
2 tbs olive oil
4 c of arugala, baby spinach or salad mix of choice
4 tbs olive oil
juice and zest of half a lemon
Preheat oven to 400 degrees F. Line a baking sheet with parchment (or a silpat).
Place 2 tbs in four piles on sheet, at least 2" apart. Spread out into a 3" circle (I traced out circles on the back side of the parchment) evenly. Bake in oven for 5-ish minutes. Start checking after 3 minutes.(every oven is different). You want them slighly golden. Allow to cool on tray. Then carefully lift with spatula to place on salad.
Season shrimp with salt and pepper. Saute in olive oil over med/high heat. Turn when you see the shrimp turning pink, and just starting to curl. Continue to cook. About 2 1/2 minutes per side.
Place greens of choice in a bowl. Whisk together the oil and lemon juice. Drizzle over greens, just to coat tossing well. Divide onto 4 salad plates, top with 3 shrimp each, sprinkle with zest and place one cheese crisps on each salad.
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