Spice Crusted Shrimp
8 oz Jumbo Shrimp, peeled, deveined
1 Tbsp Fennel Seed
1 tsp Coriander
1 tsp Paprika
1 Tbsp ground Black Peppercorn
1 Tbsp Chervil, finely chopped
1 Tbsp Extra Virgin Olive Oil
tt (to taste) Salt
Orange Vinaigrette
1 cup Orange Juice
1 tsp Dijon Mustard
2 Tbsp Champagne Vinegar
1 cup Extra Virgin Olive Oil
tt (to taste) Salt and Pepper
Heirloom Tomato Salad
1 Heirloom Tomato, cut into pieces
3 bunches Basil
1 Tbsp Pickled Ginger, chopped
1 Tbsp grated Orange zest
2 ea Radish, thinly sliced
1 ea Fennel, shaved
2 oz Orange Vinaigrette
tt (to taste) Sea Salt
Spice Crusted Shrimp: Season shrimp with salt and dust with fennel seed, coriander, paprika and black peppercorn. Grill shrimp 2-3 minutes per side. Remove shrimp from grill and transfer to a bowl and toss with chervil and olive oil.
Orange Vinaigrette: In a small sauce pan, bring the orange juice to a boil and reduce by half. Let cool. When the orange juice is cooled, add to a mixing bowl with the Dijon mustard, champagne vinegar, and gently whisk in extra virgin olive oil to emulsify. Add salt and pepper to taste.
Heirloom Tomato Salad: Mix all ingredients for the Heirloom Tomato Salad in a bowl and season. Transfer to serving bowl and top with grilled shrimp.
Note: Chef Thomas recommends purchasing as many of the products as possible at a local farmers market. If the farmers market does not have the specific product available, most food stores carry all of the necessary ingredients.
