Coastal Shrimp Salad

Honey Mustard Dressing:

1/4 cup Dijon mustard

3 T. honey

1/4 cup cider vinegar

1/2 t. sea salt

3/4 cup olive oil

Salad:

10 oz. romaine lettuce

3/4 cup chopped cilantro

1 cucumber, peeled, sliced and cut into quarters

1 red bell pepper, chopped

2 cups pineapple chunks

1 can sliced water chestnuts, drained, 8 oz

1 cup cashew halves and pieces

16 to 18 large fresh Carolina or Gulf Coast shrimp, peeled and deveined

3 to 4 T. olive oil

3 to 4 T. butter

Juice of 2 limes

Mix the Dijon mustard, honey, vinegar, sea salt in a bowl. Mix well. Add olive oil in a fine stream, whisking constantly. Chill until serving time. Toss lettuce with cilantro in a bowl. Chill in refrigerator. Arrange lettuce mixture on salad plates. Sprinkle cucumber, red bell pepper, pineapple, water chestnuts and cashews evenly over lettuce. Sauté shrimp in olive oil and butter in 10 inch sauté pan for 4 minutes or until pink and opaque. Arrange shrimp over salad and drizzle with the lime juice and desired amount of the dressing. Serves 4