1 lb. raw shrimp, peeled and cleaned
1 C Ready-Set-Serve Lime Juice, split
2 tsp. kosher salt, split
4 tomatillos, charred and chopped
1/4 C lime sorbet
1/4 C Markon First Crop Cilantro
1/4 C Markon First Crop Mint
1 jalapeno chile pepper, seeds removed
2 Ready-Set-Serve Avocado Halves, sliced
1/2 C Markon First Crop Red Onions, sliced
Edible petals and micro greens, to garnish
Marinate shrimp in half of the lime juice and half of the salt; refrigerate until chilled.
In a food processor, combine remaining salt, tomatillos, sorbet, cilantro, mint, and jalapeno. Blend until semi-smooth. Pour mixture into marinating shrimp and continue to chill for 30 minutes.
Serve family-style, topped with avocado and onion slices. Garnish with edible petals and micro greens.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.