Lighten Up Your Menu With Healthful Wild American Shrimp (NAPSA)—For many Ameri- paper towel. Season them with fine sea salt when they come out of the oil. Pure the flesh of the avocado with the sesame oil, lime juice, minced shallot and salt. Spoon equal amounts of the avocado pure on each of the 6 plates. Position 3 of the shrimp in the avocado pure. Drizzle 2 tablespoonsof the cit- cans, some of their fondest memo- ries include outdoor gatherings with family and friends and al fresco meals featuring therich flavors and aromasof fresh local produce and seasonal ingredients. While shopping for the freshest ingredients, remember to look for local ingredients that are packed with flavor, as are Certified Wild rus sauce around. American Shrimp, caught from the open waters along the Gulf and South Atlantic. “Wild-caught shrimp are fresh, succulent and tender unlike 85 percent of the shrimp, which are imported and pond-raised,” said Chef Dean James Max, executive chef of 3030 Ocean located in Marriott’s Harbor Beach Resort and Spa in Fort Lauderdale. He has received rave reviews for his fresh, simple and healthy style, which stems from a philosophy of natural and traditional preparation using impeccable ingredients. A typical four-ounce portion of Wild American Shrimp has just 112 calories, when served steamed, boiled, grilled or baked, so it can be a refreshing wayto lighten up your menu. You may care to try this recipe from Chef Dean James Max’s new seafood cookbook, “A Life by the Sea.” “When you ask for Certified Wild American Shrimp at a restaurant or seafood counter, you’re supporting an important American industry that spans generations,” added Max. Sesame Wild American Shrimp with Avocado Pure and Citrus Sauce Serves 6 18 jumbo Wild American Shrimp (under10 size) Florida Citrus Sauce Yields 1 cup Photo credit: Quentin Bacon Sesame Wild American Shrimp with citrus sauce makes for a light and lovely all-American meal. 1 cup flour 1 cup soda water pinch sesame seeds pinch baking soda 6 cups peanutoil 3 2 2 1 1 avocados Ths. sesameoil limes shallot cup Florida citrus sauce Whisk the flour, sesame seeds, baking soda, soda water andsalt. Chill the batter in the refrigerator until needed. Clean the shells from the body of the shrimp and devein them. Heat the peanut oil in a small deep fryer to 350 degrees. Dip the shrimp in the batter while holding the tail fins. Carefully, dip the shrimp three quarters of the wayinto the oil and hold it there for 4 secondsbeforeletting it go. Repeat the process for all the shrimp. You will have to fry the shrimp in batches of 3-4 at a time. Transfer them to a warm plate covered with a 1 grapefruit 2 oranges 1 lemon 1 lime 1 tangerine 2 kumquats 1 1 1 1 2 stalk lemongrass (chopped) Ths. fresh chopped ginger Ths. coriander seeds Ths. fennel seeds shallots (minced) 2 Ths. rice vinegar 2 Ths. fresh-pressed peanut oil % cup grape seedoil Zest, segment and juice the grapefruit, oranges, lemon, lime and tangerine. Thinly slice the kumquats and removetheir seeds. Place the segments and the kumquats in a bowl. Place the citrus juice, zest, ginger, lemongrass, coriander, fennel and shallots in a small pot to reduce over a medium flame. Whenthe juice has reduced to just before a paste, press it through a fine meshstrainer. Addit to the bowl with the segments and whisk in the vinegar and oils. Season with salt and fresh ground pepper. For more information, visit www.wildamericanshrimp.com.
