Cherry Blossom Shrimp Salad

Serves 2.  (Easily multiplied to serve more.)

• 5 T. mayonnaise
• 1 T. Dijon mustard
• 1 T. + 3 T. olive oil
• 1 T. water
• 1 c. cherry or plum tomatoes, halved
• 4 c. mixed greens
• ½ lb. large shrimp, peeled and deveined
• ¾ c. panko breadcrumbs

Combine mayonnaise and Dijon in medium bowl.  In large salad bowl, whisk together 2 T. of the mixture, 1 T. oil, and 1 T. water with salt and pepper to taste.  Add tomatoes and greens.  Pat shrimp dry.  Toss with mayo mixture in medium bowl to coat.  Put panko in a pie plate and press shrimp to coat both sides with crumbs.  Heat 3 T. oil in large skillet.  Add shrimp and cook, turning once, until golden, crisp, and cooked through.  Toss salad and divide between two plates.  Top with cooked shrimp.

Accompany with Cooper-Garrod Chardonnay