24 large raw shrimp, unpeeled
1 Tbsp. Ready-Set-Serve Peeled Garlic, minced
1/4 cup Ready-Set-Serve Washed & Trimmed Cilantro, chopped
Salt and freshly cracked black pepper, to taste
2 Tbsp. oil
1 cup Markon First Crop Tomatoes, chopped
4 squares cornbread, crumbled
Toss shrimp, garlic, and two tablespoons of cilantro in a mixing bowl; season mixture with salt and pepper.
Heat oil in a large cast-iron skillet; when hot, add the shrimp mixture. Shake pan to ensure all shrimp are cooked through (approximately three minutes). Squeeze the juice of both limes to deglaze pan. Add tomatoes and cook until liquid evaporates (approximately one more minute).
Serve shrimp mixture with crumbled corn bread and remaining fresh cilantro on butcher block paper or in lined baskets.
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.