Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.

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Grilled Shrimp Salad



GRILLED SHRIMP SALAD
Morton's the Steakhouse Recipe

Serves 4

4 jumbo (6-8 count) shrimp, peeled and deveined, tails intact
seasoning salt
olive oil
1 Granny Smith apple
8 ounces mixed salad greens
1/2 cup crumbled blue cheese
1/4 cup toasted chopped walnuts
1/2 cup Dijon Vinaigrette

Preheat the broiler.

Put the shrimp on a broiler pan, sprinkle with seasoning salt, and brush lightly with olive oil. Broiler for about 2 minutes on each side or until they begin to turn pink and are almost cooked through.

Remove the shrimp from the broiler and heat the oven to 500 degrees. Let the shrimp cool. Meanwhile, peel and core the apple and cut it into 1/4 inch thick slices.

Butterfly each shrimp by splitting them down the middle starting at the tail and cutting along  the inside curve. Do not cut all the way through.

Return the shrimp to the broiler pan or another baking dish and heat in the hot oven for about 2 minutes or until pink and cooked through.

In a large mixing bowl, toss the greens with the apples, cheese, and walnuts. Drizzle with the vinaigrette and toss until well mixed. Divide the salad among 4 plates and top each salad with a shrimp.

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