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Herb Seared Shrimp Skewers Served on King Oyster Mushrooms Sun Dried Tomato Gremolata Warm Spinach Salad Bacon Vinaigrette with Hearts of Palm and Vine Ripened Tomato Sautéed Fillets of Moi

Herb Seared Shrimp Skewers Served on King Oyster Mushrooms
Sun Dried Tomato Gremolata
From the Kitchen of:
Chef James Gillespie of The Plaza Club

16 each raw shrimp, peeled and deveined
1/4 c. olive oil
1/2 tsp. garlic, chopped
1 tsp. herbs - basil, oregano, thyme, chopped
4 skewers
king oyster mushrooms
gremolata (recipe to follow)

To prepare the shrimp: Mix together the herbs and garlic in the olive oil. Skewer the shrimp on the skewers. Place the skewers in a marinating pan and drizzle with the marinade. Allow to sit for 15-20 minutes.

King Oyster Mushrooms
4 each king oyster mushrooms, sliced lengthwise
4 Tbs. whole butter
salt & pepper, to taste

Gremolata
3 Tbs. olive oil
3 Tbs. sun dried tomato, cut fine julienne
1/2 tsp. garlic, chopped
1 Tbs. parsley, chopped
1 Tbs. lemon zest
1 tsp. fresh thyme, chopped

Method: Melt the whole butter in a medium sized sauté pan. Cook the mushrooms in the butter until lightly browned and season with salt & pepper. Place in the middle of the plate. Sear the shrimp in a heavy bottom pan over medium heat. Cook about 2 minutes on each side until cooked. Place the shrimp on top of the mushrooms. In the pan from the mushrooms add the olive oil. Sprinkle the garlic, sun dried tomato, parsley, lemon zest and thyme. Heat until the fragrance starts to come out. Drizzle over the shrimp and garnish with a sprig of fresh herb.

Warm Spinach Salad
Bacon Vinaigrette with Hearts of Palm and Vine Ripened Tomato
From the Kitchen of:
Chef James Gillespie of The Plaza Club

8 c. fresh spinach, rinsed & dried
6 inches fresh heart of palm
2 each vine ripened tomato
1/4 c. sweet onion, sliced
bread sticks

Dressing
2 oz. smoked bacon, sliced
1 tsp. garlic, chopped
1 Tbs. shallot, chopped
2 Tbs. balsamic vinegar
1 tsp. dijon mustard
1/2 c. olive oil
salt & pepper, to taste

To prepare dressing: Place the bacon in a heavy bottom skillet. Heat the skillet over medium heat. Add the garlic and shallot and sauté until translucent. Reduce the heat to low and add the vinegar and mustard. Mix well. Add in the olive oil and mix. Reserve on the side.

To prepare the salad: Split the palm stalk and remove the hard outer skin. Slice the palm heart into half moons. Remove the stem from the tomato and dice the tomato into 1/2 inch pieces. Place the spinach, tomato, onion and palm in a large bowl. Heat the dressing to just below boiling. Pour over the spinach toss well and divide on to 6 plates or serve in a large bowl. Garnish with bread sticks.

Note: You can make the dressing a day before, refrigerate and reheat as needed.

Sautéed Fillets of Moi Topped with a Browned Butter Seasoned with Tomato Capers and Chives
From the Kitchen of:
Chef James Gillespie of The Plaza Club
1 each moi, scaled and filleted with skin on and pin bones removed
salt & pepper
flour
2 Tbs. vegetable oil
2 Tbs. tomato, diced small
2 tsp. capers
1 tsp. chives, chopped
1/2 c. white wine
juice of a quarter lemon
1 tsp. worcestershire sauce
2 Tbs. cream
2 Tbs. whole butter

Method: Heat a pan over medium high heat with the vegetable oil. Season the fish with salt & pepper. Gently place the fish skin side up in the pan. Sauté until the fillet is golden brown. Turn the fish and continue to cook until the skin is crispy approximately 6 minutes or until golden brown and crispy. Remove the fish from the pan and place on a plate with mashed potatoes. In a separate pan add the white wine, lemon juice, Worcestershire sauce, tomato, capers and chives. Bring the liquid to a boil and simmer until it is reduced by 2/3's. Add the cream and reduce by half. Remove the pan from the heat and slowly whisk in the butter by adding small bits at a time and continuously whisking. When you have all of the butter in the sauce season with salt & pepper. Spoon the sauce over the fish and serve.

Creamy Mashed Potatoes
4 potatoes, peeled and quartered
4 Tbs. butter
1/4 c. cream

Place the potatoes in a small saucepan and cover with water. Bring to a boil and simmer until the potatoes are tender. Drain the potatoes and place back in the saucepan. Add the butter and cream and beat well. Season with salt & pepper. Keep warm until serving.