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‘The kick of ginger and sweet soy combines with cilantro for a crisp, fresh taste,’ says the Red Rooster Harlem chef
GRILLED SHRIMP WITH GINGER SCALLION SAUCE, SWEET SOY & CILANTRO
2 tbsp. vegetable oil
1 tbsp. ginger, minced
½ cup green onions, sliced
1 lb. (12–15 count) shrimp, peeled and deveined
Freshly ground pepper
1 tbsp. sweet soy sauce
½ tsp. cilantro, finely chopped
Garnish: cilantro leaves
1. Heat vegetable oil in a small skillet over medium-low heat. Add ginger; cook 2 to 3 minutes or until fragrant, stirring often. Combine green onions and ginger mixture in a small bowl; season to taste with salt.
2. Preheat grill to 350º to 400º. Brush shrimp with olive oil; season with salt and pepper. Grill shrimp on lightly oiled rack, covered with grill lid, 3 to 5 minutes or until opaque, turning after 2 min-utes. Remove from grill and drizzle with green onion mixture and soy sauce; sprinkle with chopped cilantro. Garnish with cilantro if desired.
The Top Chef All Stars champ shares a summery side from his San Diego restaurant Juniper and Ivy
SHAVED ASPARAGUS & SNAP PEAS
¼ cup mayonnaise
½ lemon, juiced, plus a squeeze more, divided
1 garlic clove, minced
½ tsp. anchovy paste (optional)
2 tsp. black pepper
1 tsp. fresh jalapeño, minced
2 tsp. grated Pecorino Romano cheese
¾ cup asparagus, thinly shaved with a vegetable peeler
¾ cup snap peas, cut on the bias
¼ cup plus 2 tsp. croutons or breadcrumbs, divided
Shaved Pecorino Romano cheese
In a bowl, mix together first 7 ingredients. Add the asparagus, snap peas and ¼ cup croutons. Stir to combine. Top with 2 tsp. croutons, some shaved Pecorino Romano, a squeeze of lemon juice and a drizzle of olive oil.
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