Crispy Shrimp Salad

Here's a great and easy summer salad.  The Shrimp is hot off the skillet and crispy.  It's a wonderful mix of hot, cold, sweet, sour and crispness.  Let's start with the salad.

You will need a large stainless steel bowl for all the ingredients to be mixed.

Ingredients:

2 heads of Romaine Lettuce chopped
1 Peeled Cucumber Chopped
1 Large Ripe Tomato Chopped
1 Ripe Mango Chopped
2 Scallions Chopped
1 Ripe Avocado Chopped (optional)
Olive Oil
Honey
Balsamic Vinegar
Salt and Pepper

Put all the ingredients in the bowl and sprinkle with generous amount of salt and pepper.  Drizzle with the olive oil, honey and balsamic.  Toss until all the ingredients are evenly covered.  Divide into 4 bowls.

Heat up a 12" stainless steel skillet with 4 tablespoons of unsalted butter.  While the butter is heating dust the 2 pounds of fresh large peeled and deveined shrimp in a mixture of flour.

Flour mixture:
1 Cup Flour
1 tsp Salt
1 tsp Pepper
1 tsp Dried Tarragon

It's easiest to mix in a large zip lock bag.  Add the shrimp and shake.  Lay the shrimp in the hot butter and brown on each side.  This only takes about 3 minutes per side.  If you are not able to cook all the shrimp in one batch then make sure to clean out the skillet and start with fresh butter.  The left over flour will burn quickly if you don't start fresh.

Add the hot shrimp to the top of the salad and serve.  You can squeeze lemon over the shrimp if you like.  Enjoy!