1 lb large shrimp
2 tablespoons butter

For the salad:

4 slices of bacon
1 head iceberg lettuce
1 apple, thinly sliced
¼ cup dried cranberries

Various varieties of apples (about 60% sweet apples)

Tools

Apple press

For the dressing:

¼ sour cream
¼ cup mayo
1 teaspoon garlic powder
2 tablespoons chopped parsley
1 tablespoon grated parmesan cheese
2 tablespoons olive oil
Juice of ½ lemon
Salt and pepper to taste

For the spice rub:

1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon salt
1 ½ teaspoon cayenne pepper
1 ½ teaspoon ginger
Olive oil

For the slaw:

2 Granny Smith apple, julienned
2 cups purple cabbage, julienned
2 carrots, julienned
8 radishes, julienned
6 scallions, julienned
½ cup rice vinegar
½ cup white wine vinegar
Salt

1. Place the bacon in a cold pan and set over medium heat. Brown the bacon, allow it to cool, and then chop it.
2. Quarter the lettuce. For each wedge, separate a couple of the leaves and layer in apple slices, cranberries, and bacon.
3. Combine all dressing ingredients and mix well.
4. Reassemble the wedge of lettuce and top with dressing.

1. Wash apples thoroughly.
2. Place apples in hopper and turn handle to grind the apples. If you encounter any problems with large apples, you can split them on the side of the press or cut them into smaller pieces.
3. Crank down on the press to extract the juice from the apples. If necessary, pour cider through cheesecloth to strain out any large bits.
4. Serve in pitcher and enjoy.

1. Combine the ingredients for the spice rub and add enough oil to make into a paste. Rub paste onto shrimp.
2. Heat butter in medium sauté pan, add the shrimp, and sauté until pink, about 5 minutes, turning once.
3. Combine the ingredients for the slaw and season with salt to taste.
4. Remove the shrimp and set aside. Add the slaw to the pan and cook until slightly softened and warmed through, 5-10 minutes (deglaze pan with a few tablespoons of vinegar if necessary). Serve the shrimp on top of the slaw.