Proud Sponsors of Chef Troy
"As one of our most recognizable culinary personas, whose impact on our city's culinary scene is difficult to miss, Chef Troy has been voted as one of the Top Five Chefs in Charlotte, NC for the second year in a row!"-Creative Loafing 2013 & 2014

Simple Shrimp with Napa Cabbage Salad

  • 1 Pound-Shrimp-peeled and deveined, pat dry
  • To Drizzle-Olive Oil
  • To Taste-Chef Troy’s Spice Mix


  • 3 Cups-Napa Cabbage-halved and sliced thin from top
  • 2 Cups-Collard Greens or Kale-thick stem removed, sliced thin
  • 1 Each-Carrot-peeled shredded with julienne peeler
  • ¼ Cup-Red Onion-slice thin
  • ¼ Cup-Cashews-lightly toasted and chopped


  • 1 Tablespoon-Dijon Mustard
  • 1 Each-Lime-juice of
  • 1 Tablespoon-Soy Sauce
  • 2 Tablespoons-Ginger-peeled, small dice
  • 2 Cloves-Garlic-peeled
  • 2 Tablespoons-Cilantro-leaves only
  • To Taste-Kosher Salt/Black Pepper
  • 1/4 Cup-Canola Oil


  1. Place cabbage, collard, carrot, onion in a bowl, toss to combine and place in fridge.
  2. In a blender combine mustard, lime, soy, ginger, garlic, cilantro and salt/pepper.
  3. With blender still running slowly add oil until all has been combined, place in fridge.
  4. Heat an iron skillet/sauté pan over medium high heat.
  5. Toss shrimp with splash of oil to lightly coat, season with spice mix and toss to coat.
  6. Add a splash of oil to skillet/pan and cook shrimp in batches, not over crowding the pan.
  7. Cook until just cooked through and slightly charred on both sides, 2-3 minutes per side, keep warm.
  8. Lightly dressing salad with dressing and place salad in individual bowls.
  9. While shrimp are still warm toss with a little dressing, add cashews, toss and top salads.