Pair with Cave Spring Riesling
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.
4 large egg yolks
2 tablespoon Dijon mustard
3 tbsp roasted whole garlic
Juice of 3 lemons
3 cups canola oil
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.
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.