Kauai Shrimp Direct








	Kauai Shrimp with a spicy orange cilantro dipping sauce served at Passionfish (Pacific Grove, CA) Kauai Shrimp Tempura served at The Grill at Meadowood (St. Helena, CA)

TOMATO GAZPACHO with KAUA’I SHRIMP served at the Napa Valley Wine Auction 2003 by Chef Jude Wilmoth of Napa Valley Grille
Ingredients: 5 pounds Fresh Tomatoes (ground) 1 1/2 English Cucumbers (ground) 1 1/2 Red Bell Peppers (ground) 1 White Onion (ground) 1/2 Bunch Parsley (ground) 2 Cups Tomato Juice 1/4 Cup Red Wine Vinegar 3 Cloves Garlic (pureed) 1 Jalapeno Peppers (chopped) 1t Sea Salt 5 ears White Corn (cleaned and cut)
Poaching Broth: 1T Chili Flakes 1 Lemon 1Q Water 1 cup Vinegar Instructions: 1. Saute corn on high heat 2. Mix all ingredients together, sit for at least 1 hour 3. Bring Poaching Broth to a boil 4. Add 21-25ct Kaua'i Shrimp for approximately 1 minute or until color changes completely (DO NOT OVERCOOK!!) 5. Remove Kaua'i Shrimp from Poaching Broth and chill on ice 6. Serve Gazpacho chilled with poached Kaua'i Shrimp, along with a glass of your favorite white wine for a super summer appetizer!