Serves 4-6

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INGREDIENTS



• Large shrimp 16/20 – 4 each, cooked
• ¼ cup cocktail sauce – see recipe
• ¼ cup extra virgin olive oil
• 1 tablespoon chopped dill
• Fleur de sel, to taste

PROCEDURE

1. Season shrimp in a large bowl with dill, olive oil and sea salt.
2. Serve with cocktail sauce for dipping.

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COCKTAIL SAUCE

INGREDIENTS

• 2 ¼  cups ketchup
• ½  cup grated fresh horseradish
• ½ cup + 2 tablespoons lemon juice
• 1 tablespoon Tabasco
• 1 tablespoon black pepper
• ¼ cup + 1 tablespoon Worcestershire

PROCEDURE

Combine all ingredients in a large bowl.

Serves 4-6

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INGREDIENTS

• Quinoa salad blend – see recipe
• Sumac aioli – see recipe
• 1 tablespoon chopped toasted cashews
• ¼ cup grilled asparagus, peeled, grilled and marinated with olive oil, lemon zest and salt

PROCEDURE

Top salad blend with asparagus, cashews, dollop sumac aioli and finish with lemon juice just before serving.

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SALAD BLEND

INGREDIENTS

• 3 cups cooked and cooled quinoa
• ¼ cup diced and seeded cucumber
• 2 tablespoons chopped capers
• 2 tablespoons brunoised red onion
• ½ cup chopped arugula
• ½ cup cherry tomatoes, quartered
• ⅛ cup olive oil
• ⅛ cup chopped parsley
• ⅛ cup chopped mint
• ½ lemon, zested
• ¼ cup diced dried apricots

Gently toss all ingredients in a large bowl.

PROCEDURE

1. Using a mortar and pestle, pound the herbs into a paste (you may have to do this in batches).
2. Work in some of the olive oil, and transfer the mixture to a bowl.
3. Pound the garlic and anchovy, and add them to the herbs.
4. Gently pound the capers until they’re partially crushed, and add them to the herbs.
5. Stir in the remaining oil, a pinch of black pepper, and a squeeze of lemon juice.
6. Taste for balance and seasoning.

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SUMAC AIOLI

INGREDIENTS

• 4 cups mayonnaise
• ¼ teaspoon sumac
• Juice from one lemon

PROCEDURE

1. Combine all ingredients in a large bowl.
2. Reserve and refrigerate remaining aioli for future use.

Serves 4-6

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INGREDIENTS

• ¼ cup Graham Cracker crumble –see recipe
• ⅕ cup key lime filling –see recipe
• ¼ cup meringue – see recipe
• Lime zest to taste

PROCEDURE

1. Pipe key lime filling in small cups filling to ¾ mark.
2. Pipe meringue on top and burn with a kitchen torch until golden brown.
3. Top with graham crust and lime zest.

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GRAHAM CRAKER CRUST

INGREDIENTS

• 1 ½ ounces melted butter
• 1 ¼ ounces sugar
• 2 oz Graham Cracker crumbs

PROCEDURE

1. Crush graham crackers into powder.
2. Combine all ingredients and bake until golden brown.
3. Cool and crumble.

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KEY LIME FILLING

INGREDIENTS

• 3 cups key lime juice
• 3 ¾ cups sugar
• 4 cups eggs
• 6 cups butter

PROCEDURE

1. Whip eggs with sugar until it forms a ribbon.
2. Heat key lime juice and temper with egg and sugar mixture.
3. Re-heat together in a pot over the stove until warm.
4. Whisk in cubed butter until smooth.
5. Allow to cool, then place into piping bags.

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MERINGUE

INGREDIENTS

• 14 ounces egg whites
• 3 ½ cups sugar

PROCEDURE

1. Whip egg whites with sugar until it forms firm peaks.
2. Place in piping bag.