Instructions: To prepare passion fruit syrup: Combine passion fruit pulp, sugar and water in a pan. Boil until dissolved and thickened, about 10 minutes. Set aside to cool. To prepare the passion fruit vinaigrette: In a blender, mix vinegar, 1 cup passion fruit syrup, lemon pepper, salt and dill. With motor running, slowly add oil until emulsified.

To prepare the salad: In a deep fryer heat 2 inches of oil to 360 degrees.

Fry sweet potato until crisp, but still orange. Drain on paper towels and lightly salt. Set aside.

In a bowl, gently combine avocado, mango and mushrooms. Add shrimp and toss with 1/2 cup passion fruit vinaigrette or to taste. In a separate bowl, toss the greens with honey mustard dressing and pile high on two plates. Pile the shrimp mixture on top and garnish with fried sweet potato, creating a high

"nest" on the top of the salad.

Preparation Time: 25 minutes

Cooking Time: 10 minutes

This colorful salad combines tastes and textures with a fruity twist.

Honey-mustard coated mixed greens are topped with shrimp and vegetabled tossed in passion fruit vinaigrette.

Deborah Seven, owner of the Tea Shoppe, recommends using a mandoline to finely julienne the sweet potatoes. Passion fruit pulp can be found in the freezer section of farmers markets.

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