Panko Shrimp with Strawberry Aioli
(serves 2)

1/4 c. condensed milk
1/4 c. Japanese mayonnaise
2 jumbo tiger shrimp
2 eggs
panko crumbs
canola oil
1 c. fresh strawberries

In a small bowl, combine condensed milk and Japanese mayo.  Mix well and chill.

Wash, peel, and devein shrimp.  Beat eggs in a small bowl, spread panko crumbs on a plate.  Dip the shrimp first in the eggs, then in the crumbs to coat.

Heat 1/2-inch canola oil in a frying pan on medium-high heat.  When sizzling hot, add shrimp and fry for approx. 2 minutes on each side until the shrimp begins to curve in on itself.  Place on paper towels to absorb excess oil.

Rinse strawberries and pat dry.  Place 1 shrimp in the center of a plate, add a handful of berries and drizzle the chilled sauce on the side.

Strawberry Pecan Salad
(serves 4)

2 egg whites
2 c. raw pecans
1/4 c and 1 Tbsp brown sugar
1/2 tsp and pinch sea salt
3 Tbsp extra virgin olive oil
2 Tbsp white balsamic (aged 7 yrs or older)
freshly cracked white peppercorns
6 c. mesclun greens
2 c. strawberries, halved
Candied Pecans:

Preheat oven to 300F (150C)  Line a baking sheet with parchment paper.  In a medium mixing bowl, beat 2 egg whites.  Add raw pecans, 1/4 c brown sugar and sea salt.  Mix with our hands until pecans are evenly coated.

Arrange pecans in a single layer on the baking sheet and bake for 30 minutes.  Cool on a wire rack.

Dressing:

Combine olive oil, balsamic, 1 heaping Tbsp brown sugar, and pinches of sea salt and cracked white pepper into a shaker.  Close lid and shake until thick.

Compose the Salad:

In a large bowl, combine greens, berries, and 4 Tbsp of the dressing.  Mix well to coat, then place 1 cup of salad on each plate.  Sprinkle a generous handful of pecans on top and serve with a glass of crisp Rosé wine.


Recipes courtesy of Food Network Canada and Bitchin' Kitchen's Nadia Giosia