Chef Jordan Stein; Executive Chef, Bobby V’s Restaurant & Sports Bar
Grilled and chilled shrimp platter
1-1 1/2 # extra large shrimp (peeled and deveined)
marinade
1 cup virgin oil
1 tsp sea salt
1 tsp fresh ground black pepper
1 tsp red pepper flakes
1 tsp ground fennel seed
*place all marinade ingredients in a mixing bowl and mix well for 30 seconds until slightly emulsified
*place shrimp in the bowl with the marinade gently tossed, then cover and chill for an hour
* Grill on med/high for 2 minutes on each side then remove and rest until room temperature
* cover and refrigerate over night
*serve chilled with lemon wedges for a nice summer appetizer
Charred Asparagus platter
2# fresh local Asparagus (washed and snipped)
1 cup virgin oil
1 tsp sea salt
1 tsp fresh black pepper
2 each roasted red peppers
3 ounces aged parmesan
* Toss the Asparagus in the oil and drain the excess oil then grill on high until there are traces of char and deep green colors (be sure not to over cook)
*season with sea salt and pepper after charring but when still warm
* arrange on a platter and scatter the peppers and shave the cheese with a peeler for the fancy touch serve at room temperature