• 16-20 Shrimp, 16/20 ct. size
• 1 1/2 cup Julienne vegetables: leek, carrot, zucchini and yellow squash
• 1/3 cup Yellow and red baby tomatoes, cut in half
• 16 Asparagus spears, cooked
• Butter as needed
• Salt to season
• Fresh ground black pepper to season
• Whole and minced chives to garnish

• 3 oz. Butter
• 1/2 tsp. Shallot, minced
• 1/4 tsp. Garlic, minced
• 3–4 oz. Dry white wine
• 1/2 cup Cream
• 1/2 Vanilla, split and scraped
• Salt to taste
• Fresh ground black pepper to taste
• 1/3 tsp. Pink peppercorns

Saute julienne vegetables, tomatoes and asparagus in a small amount of butter. Season with salt and pepper, reserve. Heat a saute pan over medium heat. Add a small amount of butter to pan along with shrimp, saute just until firm. Season with salt and pepper, remove form heat.

Place a mound of sauteed vegetables in the center of serving plates. Place sauteed shrimp around vegetables and nappe with Chef Larry's Vanilla Pink Peppercorn Beurre Blanc. Garnish with whole and minced chives. Serve immediately.