- 1 lb. Aqua Star raw peeled and deveined shrimp
- 3 bay leaves
- 3 cloves of garlic
- 4 cups California Olive Ranch extra virgin olive oil
- ½ tsp. salt and pepper
- 2 seedless cucumbers
- 2 Tbsp. finely chopped pickled ginger
- 4 cloves of roasted garlic
- 1 Tbsp. of Dijon mustard
- ½ cup sour crème
- 1 Tbsp. fresh lemon juice
- 1 tsp. curry powder
- 1 tsp. chopped fresh cilantro
- ½ cup roasted chopped almonds
- Juice from one lime
- 2 cups of favorite spring mix
- Salt and pepper to taste
In an oven safe pot (deeper the better) add California Olive Ranch extra virgin olive oil and bay leaves, garlic and shrimp season with salt and pepper. Place in a 350 degree oven for 10 minutes or until shrimp are pink. Using a slotted spoon take shrimp out of the extra virgin olive oil and place 5 over the cucumber linguine.
In a food processor add roasted garlic, curry powder, Dijon mustard, lemon juice and puree to smooth, about 1 minute. Slowly add 1 cup of California Olive Ranch extra virgin olive oil until mixture is thick, set aside.
Run cucumbers through a mandoline, place in a strainer and season with salt and set aside for ½ hour.
Combine sour crème, mayonnaise, pickled ginger, cilantro, almonds and lime juice and mix well.
Pat cucumber dry and mix half the dressing into the cucumber. Place ½ cup of spring mix on the centre of the plate and place 1 cup of cucumber linguine over spring mix and than place shrimp around linguine.
Recipe courtesy of Chef Darryl Fletcher, chef and host of ChefDTV