16 large shrimp, peeled and deveined
2 Markon First Crop Lemons, quartered
1 Markon First Crop Onion, thinly sliced
2 Markon First Crop Cucumbers, sliced
2 Tbsp. Dijon mustard
2 Tbsp. apricot preserves
2 cups cider vinegar
2 tsp. coarse salt
1 tsp. freshly cracked pepper
3 Tbsp. Ready-Set-Serve Lime Juice
1/2 cup low-fat mayonnaise
2 Tbsp. Markon First Crop Italian Parsley, chopped
8 oz. radish sticks
Coarse sea salt and cracked pepper, to taste
16 Hawaiian sweet rolls
In a medium bowl, combine mustard and apricot preserves; add vinegar, salt, and pepper; mix well. Add the sliced onion and cucumbers to the mustard mixture and toss to coat. Set aside and let rest for 15-30 minutes.
In a medium pot, bring 2 quarts of water and lemons to a boil; add shrimp and turn off heat (they will be perfectly cooked in 6-8 minutes).
Meanwhile, combine lime juice, mayonnaise, parsley, and radish sticks; mix well and set aside. Remove shrimp from the poaching liquid and drain well.
Cut the Hawaiian sweet rolls in half and layer pickled cucumbers and onions on the bottom half, followed by one poached shrimp, and lastly the radish slaw. Place the top half of the roll on each slider; serve two per person or arrange on a serving platter for a buffet.
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.