Basil- and Bacon-Wrapped Florida Bay Shrimp with Sang Lee Mesclun, Parmigiano Reggiano, Raw Tomato Sauce and Balsamic Syrup

After the watermelon cube amuse, I wrapped some fresh (never frozen) Florida shrimp with a basil leaf and a half strip of bacon and tossed it on the grill. Once cooked (the bacon did a great job protecting the shrimp…I got a little distracted and would have burnt them otherwise!), I put them on a bed of mesclun from Sang Lee Farms, drizzled with some of the same balsamic-blackberry syrup, fresh tomato sauce and parm reg cheese.

The picture isn’t great (looks like the syrup is all over the place) but Nena and her parents loved the course.