Serves 4
Ingredients:
12Pc Marinated Hawaiian Sugarcane Shrimp in Olive Oil and Rosemary
8 pc Mission Figs cut into fourths and Placed into a dehydrator for 2 ½ hours
1 lb fresh and very loose Goat cheese
8 oz port wine
1 pc Vanilla Bean
1 oz Sugar
¼ lb nasturtiums leaves
1-cup Grape seed oil
Olive oil, Doktorenhof Vanilla Vinegar, Salt and Pepper to cover nasturtium Salad
Procedures:
Dry Half of Your Figs in the Dehydrator til semi Dried but Has an Intense Flavor, Take the other half and Dried Til Chips. Place Port Wine, sugar, Vanilla Bean into a pot and Reduce till glaze. Grill your shrimp and season them. Place half of your Nasturiums in hot Grape seed oil and purée till fine and chill down
Presentation:
Place semi Dried Figs around the Plate and Place Quenelles of Goat cheese on top of the Figs and Place the chips on top of the Goat cheese. Slice your Grilled grilled Shrimp into Threes and lay them around the Plate. Toss the Salad of Nasturiums with the Vinegar and Oil, S&P to Taste. Spoon Reduction of port wine and Nasturtium purée around plate.