Gulf Prawn Escabeche & Baby Spinach Salad Makes 6 servings Chef Laura Lee, Chef L Custom Culinary Experience

Ingredients for the escabeche:

• 2 oz. olive oil
• 4 cloves garlic, minced
• 1 white onion, peeled and thinly sliced
• 2 ½ tbsp. The Perfect Purée Red Jalapeño Puree, thawed
• 2 dried bay leaves
• 1 tsp. dried oregano
• 6 whole peppercorns, crushed
• 11 oz. white vinegar
• 3 oz. water
• 2 ½ lbs. gulf prawns, shells removed with tails on, deveined

Ingredients for the dressing:

• 1 clove garlic, minced
• 3 tbsp. extra virgin olive oil (divided)
• ½ tsp. ground cumin
• 4 oz. The Perfect Purée El Corazon blend, thawed
• ¼ cup lemon juice
• 2 ½ tsp. white miso paste
• ¼ tsp. The Perfect Purée Red Jalapeno Puree, thawed
• 1 tbsp. chopped mint
• 2 tbsp. vegetable oil
• 3 leaves chopped basil
• salt to taste

Ingredients for garnish/assembly:

• ¼ cup vegetable oil
• 6 six-inch corn tortillas, cut into thin strips
• 12 oz. baby spinach, cleaned and dried
• 2 ruby grapefruits, segmented
• 2 ripe but firm avocados, pitted and cut into wedges
• 4 large red radishes, thinly sliced

Method:

1. For the escabeche: In a small sauté pan, combine the olive oil with the garlic and sauté over medium heat until the garlic browns, about 1 minute.
2. Add onion, Red Jalapeño and dried herbs and reduce heat to low.
3. Add vinegar, water and shrimp and cook over low heat until shrimp is tender and nearly cooked, about 5 minutes. Remove from heat and allow to cool in the liquid. Refrigerate for up to 5 hours.
4. For the dressing: In a small sauté pan, combine 2 tablespoons of olive oil with garlic and sauté over medium heat until the garlic browns, about 1 minute. Add cumin and set aside to cool.
5. In a blender, combine El Corazon, miso, Red Jalapeño, honey, mint and basil.
6. On medium, blend ingredients while slowly adding garlic with oil, remaining olive oil and vegetable oil until well incorporated. Season to taste with salt and chill until ready to serve.
7. For the garnish: In a small sauté pan, heat vegetable oil over medium-high heat. Add tortilla strips and fry until golden brown and crisp, about 1-2 minutes. Drain on a sheet tray lined with paper towels, season with salt and set aside.
8. To assemble: Arrange sliced avocado and grapefruit segments on the center of 6 chilled salad plates. Drizzle a bit of dressing, salt and pepper on top.
9. In a large bowl, toss the spinach and radishes with just enough dressing to coat the leaves. Arrange on top of avocado mixture.
10. Remove shrimp from the escabeche liquid and arrange on top of the salad, finishing with crispy tortilla strips.