Shrimp Agua Chili . Yield: 1 Order 8ea 21/25 AB Shrimp, Blanched & Halved 4pc Cape Goose Berries, Cut in Half .25oz Red Onion, Julienne 2 Tbls Cilantro, Chiffonade 1 Tbls Cucumber, Medium Diced 8ea Radish Slices 1tsp Olive Oil 2g Maldon Sea Salt 1x Black Pepper, Fresh Cracked 6 Tbls Agua Chili Base Procedure Toss the shimp, cape goose berries, red onion, cilantro, radish slices with olive oil and kosher salt. Arrange on the plate. Add the agua chili base. Finish with olive oil, Maldon Sea Salt and fresh cracked black pepper. Agua Chili Base. Yield: 2.5cps 1cp Water .75cp Lime Juice, Fresh Squeezed .25cp Orange Juice, Fresh Squeezed 3oz Cucumber, Diced .3oz Cilantro Stem .2oz Jalapeno .5 tsp Habanero, Minced 1oz Tomatillo 1.5tsp Kosher Salt .5tsp Sugar 2 Tbls Olive Oil Place everything in the blender up except the olive oil and puree until smooth. Slow down the blender and add the olive oil. Turn off the blender and pass through a finer strainer. Store on ice or in the fridge until ready to u Shrimp Cookery. Yield: 1lb 1lb 21/25 Shrimp, Peeled & Deveined 3qts Water .25cp Kosher Salt Bring the salt & water to a boil. Add the shrimp and cook for 45seconds. After 45 seconds, remove the shrimp from the water and immediately drop into a salted ice bath. Move the shrimp around to ensure rapid cooling. Once the all the shrimp are cool, remove from the salted ice bath and allow to drain. Genlty dry the shrimp and place them in a paper towel lined container. Label & Date.
