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TASTE OF THE TOWN SHRIMP WITH CILANTRO-MINT CHUTNEY SERVES: 4 2 tbsp. red chile powder 1 tbsp. garlic powder 2 tbsp. canola oil Juice of 2 lemons Kosher salt and freshly ground black pepper 1 lb. (21-24) large shrimp, shelled, deveined, tails left on, patted dry >> Whisk together chile powder, garlic pow¬ der, canola oil and lemon juice in a medium bowl. Season with salt and pepper. >> Add shrimp and toss to coat them in the mixture. Marinate for 15 minutes. >> Prepare a grill pan on high heat. >> Thread 2 skewers through 3 shrimp so the shrimp lay flat. Sprinkle with salt and pepper. >> Grill until shrimp are golden brown, slightly charred on both sides and just cooked through, about 1 1/2 minutes per side. Place shrimp on a platter and serve with Cilantro-Mint Chutney. CILANTRO-MINT CHUTNEY 1 cup fresh cilantro leaves, tightly packed Adrianne Calvo, Owner/Executive 1/2 cup fresh mint leaves, tightly packed Chef, Chef Adrianne's Vineyard 6 scallions, chopped Restaurant and Wine Bar 1 Thai chile, finely minced Zest of 1 lime 2 tbsp. honey Filled with a love for food from a young age, 1-2 tbsp. canola oil Adrianne focused her efforts on her one true aspiration—gourmet cuisine—and at age Kosher salt and freshly ground black pepper 27, Adrianne has had a remarkable journey 6-inch skewers, soaked in cold water for at least 1 to becoming a recognized chef. From grad¬ hour uating at the top of her class at Johnson & Wales University, to now owning and operating her own restaurant, >> Combine cilantro, mint, scallions, chile, 1 table¬ Adrianne has influenced the culinary community and the way people spoon each of honey and canola oil, lime zest, and experience fine dining. salt and pepper in a food processor. Process to make a smooth paste. >> Read about Chef Adrianne's adventurous Dine in the Dark night on page 23. >> Taste mixture. Add honey, if desired, or more oil to make a sauce that will cling to the shrimp. NV Bollinger, Special Cuvee, Ay, Champagne, France $780 per case of 12 (including shipping and tax) No doubt about it. Bollinger is a stately wine with presence and power. Richer and more intense than both Billecart Salmon and Laurent Perrier, is a fizzy crowd pleaser with oodles of breeding and distinction. I t might not be the conventional wine to drink with a plate of shrimp, but it will undoubtedly enhance the experience. To inquire about the wine, please contact ben@quintessentiallywine.com. 26 JULY/AUGUST 2012 SOUTHFLORIDALUXURYGUIDE.COM


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