Chef Orazio’s Triple Threat

Strawberry Spinach Salad
-3 cups baby spinach
-1 cup fresh sliced strawberries
-1 tablespoon sliced red onion
-1 tablespoon candied pecans (optional)
-2 tablespoons poppyseed dressing (store bought works too!)

1). Place spinach in mixing bowl; add sliced strawberries to the spinach
2). Add sliced red onions and candied pecans if desired
3). Top with dressing and toss lightly
**Can mix up to 15 minutes ahead of time before serving

Strawberry Ghirardelli Crepe
-6 oz. crepe batter
-3 oz. melted Ghirardelli chocolate
-6 oz. fresh sliced strawberries
-powdered sugar to top

1). Roll and make your crepe shell, remove from heat
2). Top with fresh strawberries
3). Drizzle with chocolate sauce, fold, and sprinkle with powdered sugar
4). Garnish with whipped cream

Buffalo Style Fried Shrimp
-8 raw shrimp (medium to large; leave tail)
-1 cup flour (seasoned)
-2 eggs
-1 cup milk
-2 cup panko breading
-1/2 cup hot sauce
-1/4 cup butter
-6 carrot sticks
-1/8 cup blue cheese dressing
-6 cup oil for frying

1). Bread shrimp using standard breading techniques
2). Fry shrimp in 350 degree oil until done (approximately 2 minutes)
3). Serve with carrot sticks and blue cheese dressing on plate
4). Toss with desired temperature of hot sauce

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