Yield: 4 Servings

Ingredients:

1 lb. Shrimp, 31/40 ct., peeled, deveined, tails removed

1 lb. Sweet potato, peeled, julienne cut

1/2 cup Scallions, minced

1 tbsp. Parsley, chopped

2 each Eggs, beaten

1 cup Rice flour

1/4 cup Water

To taste Salt

To taste Fresh ground black pepper

As needed Canola oil for frying

6 oz. Baby salad greens

As needed Chef Larry's Balsamic Vinaigrette (recipe follows)

1/2 cup Baby red tomatoes, halved

For Chef Larry's Roasted Red Pepper Aioli:

2 each Red bell peppers, fire roasted, peeled and seeded

1 cup Mayonnaise

1/4 cup Onion, finely minced

4 each Garlic cloves, roasted

1 tsp. Lemon juice, fresh

1 tsp. Parsley, chopped

To taste Salt

To taste Fresh ground black pepper

Method:

Prepare Chef Larry's Balsamic Vinaigrette per recipe, reserve. Prepare Chef Larry's Roasted Red Pepper Aioli by combining ingredients in a food processor. Pulse, then puree (blend) until smooth. Season to taste with salt and fresh ground black pepper, reserve. Combine eggs and water. Place rice flour in a bowl and slowly add egg and water mixture while whisking to form a batter. Fold in shrimp, sweet potato, scallions and parsley.

Season with salt and fresh ground pepper. Heat oil a shallow fry pan. Carefully spoon mixture into oil to form thin "cakes". Cook until golden brown and crispy on both sides. Remove, drain off excess oil and place on absorbent paper. Place salad greens and tomatoes in a bowl. Add a small amount of Chef Larry’s Balsamic Vinaigrette and toss lightly. Portion dressed greens on serving plates and top with shrimp and sweet potato cake. Drizzle with Chef Larry's Roasted Red Pepper Aioli.

Balsamic Vinaigrette

Ingredients:

1/4 cup Balsamic vinegar

2/3 tsp. Dijon mustard

2 tsp. Sugar

To taste Salt

To taste Fresh ground black pepper

2/3 cup Olive oil

Method:

Combine Balsamic vinegar, Dijon mustard and sugar. Whisk in olive oil in a slow steady stream until well incorporated. Season with salt and fresh ground pepper, reserve for service underrefrigeration.