Lynn Crawford's maple mustard shrimp with quinoa, hazelnuts and chilies

Celebrity chef Lynn Crawford visitedCBC Radio'sAll In A Day on Wednesday where she shared her recipe for maple mustard shrimp with quinoa, hazelnuts and chilies.

• LISTEN: Lynn Crawford on All in a Day

Crawford is Alan Neal's guest onD is for Dinnerthis week where she will discussher new line of food products.

You can check out her recipe below.

Maple mustard shrimp with quinoa, hazelnuts and chilies

• 1 cup diced butternut squash.
• 1/3 cup whole cashews.
• 1/2 teaspoon red pepper flakes.
• 1 red apple, cored and cut into wedges.
• 2 green onions, thinly sliced.
• 1/2 cup Brown Derby dressing (recipe follows).
• Salt and pepper.
• 4 cups cooked and cooled red quinoa.
• 1/2 cup pickled beets, cut into wedges.

For the shrimp:

• 1 package Chef Lynn Crawford's Maple Mustard Shrimp.

OR

• 400 g (14 oz) package frozen large shrimp (31-40 count), thawed.
• 1/2 cup maple syrup.
• 1 tbsp grainy mustard.
• 1 tbsp sweet and smoky mustard.
• 1 tbsp apple cider vinegar.
• 1/2 tsp salt.
• 1/4 tsp black pepper.
• 1 tbsp brown sugar.
• 2 tbsp unsalted butter.

Directions:

1. Preheat oven to 375 F (190 C).
2. On a parchment paper-lined rimmed baking sheet, toss squash with cashews and red pepper flakes and bake in a single layer in preheated 375 F until squash is golden brown and fork-tender, about 15 minutes.
3. In a large bowl, gently toss together squash, cashews, apple and green onion. Add dressing and continue tossing until salad is well coated, then season to taste with salt and pepper. Set aside.
4. Prepare Chef Lynn's Maple Mustard Shrimp according to package directions.
5. Alternately, in a medium bowl, whisk together maple syrup, mustards, vinegar, salt, pepper and sugar.
6. In a large pan over medium high heat, melt butter and saut shrimp until pink and just cooked through, about 3 to 4 minutes. Add sauce to pan and stir to coat evenly.
7. Mound quinoa onto a serving platter, spoon over squash mixture, top with beets, cooked shrimp and serve immediately.

Brown Derby Vinaigrette

• 1/2 cup red wine vinegar.
• 2 tsp balsamic vinegar.
• 2 tbsp honey.
• 2 tbsp Dijon mustard.
• 1 tbsp Worcestershire sauce.
• 1/4 tsp salt.
• Juice of 1 lemon.
• 1 1/3 cups canola oil.

Directions:

1. In a medium bowl, whisk together red wine vinegar, balsamic vinegar, honey, mustard, Worcestershire sauce, salt and lemon juice until well combined.
2. Slowly whisk in oil until emulsified. Transfer vinaigrette to a container, cover and refrigerate until ready to use.