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10 SERVINGS

STRAWBERRY SHRIMP SALAD:

8 OZ GRILLED SHRIMP SMALL DICE

2 OZ SNAP PEAS ROUGH CHOP

4 OZ DICED TOMATO

4 MEDIUM BASIL LEAVES HAND TORN

2 TEASPOONS OLIVE OIL

2 TABLESPOONS WHITE TRUFFLE OIL

2 OZ SMALL DICED STRAWBERRIES

2 OZ SNAP PEAS

1.25 OZ ROASTED RED PEPPER

.5 OZ ROASTED RED ONION

PINCH OF SEA SALT

PINCH OF TOASTED GROUND PEPPERCORN

ZEST OF 1 LEMON

MIX ALL INGREDIENTS IN A SALAD BOWL AND LET SET 2 HOURS IN REFRIGERATION.

COUSCOUS:

TAKE 1 CUP OF COUSCOUS, PLACE IN A BOWL, ADD 1 CUP BOILING WATER, .25 TEASPOON SEA SALT AND PINCH OF PEPPER. LET SIT 5 MINUTES AND THEN FLUFF WITH A FORK AND CHILL.

CUCUMBER WRAP"

MANDOLIN ONE EURO CUCUMBER LENGTH WISE PAPER THIN. TAKE TWO PIECES OF IT AND WRAP OVERLAPPING THEM STANDING ON EDGE TO MAKE A CIRCLE IN MIDDLE OF PLATE. A RING MOLD CAN BE OF ASSISTANCE BUT IS NOT NEEDED.

ASSEMBLY:

TAKE CENTER PLATED CUCUMBER WRAP, STUFF WITH COUSCOUS HALF WAY, THEN SHRIMP SALAD THE OTHER HALF. GARNISH WITH STRAWBERRY AND PARSLEY.

Presented By: Adam Palmeno of the Park Vista Hotel, a Double Tree by Hilton hotel

Presented On: 1-9-2014

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