Chef Matt is widely recognized as the premiere chef within the cannabis industry. A true culinary impresario, Matt has managed 5-star restaurants, won several awards and has prepared multi-course meals for top celebrities and professional athletes. As a consummate cannabis and CBD consultant, Chef Matt has toured with large CBD business expos and conferences. Yet, he’s also taught intimate, small group cooking classes.
After creating CBDailyeats and several other CBD brands, Chef Matt is launching his own signature Chef Matt brand, beginning with Hemp Habanero Honey, Hemp Coconut Oil, and Hemp Butter.
Chef Matt’s Website: http://chefmattcooks.com/
CBD Infused Chili Oil: http://chefmattcooks.com/product/hemp-chilli-oil/
CBD Jamaican Jerk Seasoning: https://www.lit-spices.com/product-page/jamaican-jerk
INGREDIENTS:
1 1/2 Cups 31-40 Shrimp
Peeled and Deveined
1 TBS Chef Matt EVOO
6 C Mixed Green or Spinach
1 C Mixed Fruit
1⁄2 C Feta Cheese
2 TBS Roasted Garlic & Herb
Lit Spices
Vinigrette:
1⁄4 c Pomegranate Juice
1⁄4 c distilled Vinegar
1⁄2 c Chef Matt Olive Oil
PREPERATION:
(Mix all wet ingredients together and whip with whisk)
1. Rinse and season Shrimp
2. Heat sauté pan with Chef Matt EVOO
3. Cook Shrimp 2-3 minutes per side
4. Put salad in bowls and add cheese and fruit
5. Add Shrimp to salad and drizzle with Viniagrette
