GRILLED AND CHILLED SHRIMP & SEABASS SALAD

-19

Mixed green salad with thyme roasted tomatoes, balsamic reduction, kalamata olives, feta cheese and cilantro

-Preparation:

A 6 oz. GRILLED filet of Chilean Seabass, along with POACHED and CHILLED Vietnamese Tiger Prawns and laid atop a TOSSED mixture of:

Mixed greens

Thyme-roasted tomatoes

     Balsamic reduction

     Kalamata olives

     Feta cheese block

     Cilantro

-Quantity: Very large

-Served: Warm (seabass) and cold (shrimp & salad) with the “dressing” (aka the Balsamic Reduction) DRIZZLED over salad on a large plate