Salad greens, torn in bite-sized pieces

DRESSING:

1/3 c. wine vinegar
2/3 c. salad oil
1 shallot, minced
1 tbsp. Dijon mustard
1 tsp. salt
1/2 tsp. pepper

1 tbsp. oil 2 tbsp. brandy

Mix dressing ingredients. Chill. Toss with greens. Arrange on plates.

In frying pan, heat oil and toss shrimp to reheat. Add brandy and ignite. Pour over salads. Garnish with bright summer flowers. Serves 6.