People Staff
June 09, 2014 12:00 PM

Entertaining, Food, Travel and Home

Marcus Samuelsson’s

GRILLED SHRIMP

‘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

Serves 2

2 tbsp. vegetable oil

1 tbsp. ginger, minced

½ cup green onions, sliced

Salt

1 lb. (12–15 count) shrimp, peeled and deveined

Olive oil

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.

Richard Blais’s

ASPARAGUS SALAD

The Top Chef All Stars champ shares a summery side from his San Diego restaurant Juniper and Ivy

SHAVED ASPARAGUS & SNAP PEAS

Serves 2

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

Olive oil

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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