Ingredients

8 select oysters
Oil for deep-frying
12 shrimp (21/25 count), peeled and deveined
1 cup buttermilk
1 cup flour
2 cups panko breadcrumbs
2 Tbsp. canola oil
2 tsp. kosher salt
1 tsp. cracked black pepper

Method

Preheat grill to medium high.

Preheat fry oil to 350 degrees. Pour buttermilk into a small mixing bowl. In a separate bowl season the flour with salt and pepper. Place seasoned flour in a wide, shallow container for breading. Place panko bread crumbs in a separate wide, shallow container. Drain oysters and place them, a few at the time, in seasoned flour. Dust until evenly coated. Shake off excess floor, place them in the buttermilk wash, and coat well. Place immediately into the panko breadcrumbs and coat well. Deep-fry breaded oysters for 1-2 minutes, or until golden brown.

Place 5-6 shrimp on a skewer. Place skewered shrimp on baking tray and lightly coat with canola oil. Season with salt and pepper, and then place skewers on grill for 2 minutes on each side or until shrimp turns white. Toss grilled shrimp and fried oysters in a mixing bowl with the artisanal greens. Mix with some of the champagne-sweet-chili vinaigrette.

Artisanal Greens with Champagne-Sweet-Chili Vinaigrette
Ingredients

12 ounces artisanal greens or spring mix
½ cup champagne vinegar
2 tsp. shallots, minced
1 tsp. garlic, minced
1 tsp. sesame oil
1 cup pure olive oil
¼ cup sweet red chili sauce
Sriracha Sauce to taste
Salt and cracked pepper to taste

Method

Put vinegar, shallots, garlic and sesame oil in a mixing bowl. Whisk in the olive oil, sweet red chili sauce and a little Sriracha until incorporated. Add salt and pepper to taste. Place the greens in a mixing bowl and add shrimp and oysters. Toss with a spoonful of the vinaigrette. Serve on salad plates.