Yield: 4 Servings

Ingredients:

20 each Shrimp, 16/ 20 ct., cooked. peeled, tail –on

1¼ cup Japanese cucumber, julienne cut

16 each Orange segments

To garnish Fresh chives

For Chef Larry’s Five Spice Aioli:

1 tsp. Chinese Five Spice

½ tsp. Curry powder

1 cup Mayonnaise

2 tsp. Chives, minced

1/2 tsp. Garlic, minced

1 tbsp. Orange juice

1 tsp. Orange zest

2 tsp. Sugar

Juice from 1 each Lemon

To taste Salt

To taste Fresh ground black pepper

Method:

Prepare Chef Larry’s Five Spice Aioli by combining ingredients in a mixing bowl. Mix thoroughly. Adjust seasoning. Refrigerate and allow flavors to develop. Mound a small bed of julienne cucumber on chilled plates. Prop up poached shrimp around cucumber. Fill in with fresh orange segments. Place a dollop of Chef Larry’s Five Spice Aioli next to each shrimp. Garnish with chives and serve immediately.

Chef Larry’s Notes:
Chinese Five Spice can be found in the spice section of many supermarkets. Any savory spice blend can be substituted in this recipe