2nd Course: Grilled Shrimp Salad with Pickled Peaches and Uni Toast


When it comes to salads, I’m not terribly original. I like lots of cucumber and tomato with a good vinaigrette. If I’m feeling particularly whimsical, I’ll make gazpacho with lots of garlic. Chef Lee opened my palate to pickled peaches. The pickled flavor enhanced the shrimp and made the uni toast come alive with crunch and savory. I’m not sure what the red cubes were but they were most tasty too!



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