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Cooking with Frank Romano (from ClubWest Magazine)

Shrimp Ceviche

Frank Romano dishPair with Cave Spring Riesling
Serves 6

2 lbs of cleaned shrimp

5 radishes sliced into circles

1/4 cup of red tobiko

1 cup of strawberries, sliced

1 bunch of green onions thinly sliced

1 cup of lemon aioli (see below)

juice of 2 lemons and 1 lime

1 bunch of cilantro, leaves picked

1 cup of chili oil, salt and pepper


Clean shrimp. In a pot of simmering water , blanch shrimp for 30 seconds, then drop into ice water and reserve.

Lemon Aioli

4 large egg yolks

2 tablespoon Dijon mustard

3 tbsp roasted whole garlic

Juice of 3 lemons

3 cups canola oil

Lemon zest

1/2 tsp of turmeric

Salt, white pepper to taste

In a blender, add all ingredients except oil. With the motor on medium, slowly drizzle oil to create an emulsified product, season to taste.

Chili Oil

2 tbsps chili flakes and 1 tbsp paprika. Warm oil gently then set aside, oil should be done a few days ahead.

Remove shrimp from water, dry, add juices of lemon and lime for about 20 mins to let the shrimp cook from the acid. Remove and sprinkle with salt and pepper.

Build your plate with strawberries and cilantro as garnish.

Frank Romano is the Executive Chef of Inn on the Twenty/Cave Springs, in Jordan.

(To view our September/October 2014 issue of ClubWEST online, click here.)

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