Oregon Pink Shrimp* Cocktail with Organic Tequila and Lime Kefir Sauce
By Peter Pahk - Silverado Resort and Spa, Napa, CA

Serves 6 (as an appetizer)

1 lb. Oregon pink shrimp, cooked
1 C red beet confetti
1 C yellow beet confetti
1 C cucumber confetti
1 C romaine lettuce, chiffonade
1 1/2 C tequila and lime kefir sauce
6 sprigs dill
6 sprigs Italian parsley
6 wedges lime
6 martini glasses

Procedures for the confetti:
A Benriner turning slicer is required to make the confetti. If one is not available, this garnish is optional.

Ingredients for the chiffonade of romaine:
1 romaine lettuce heart

Starting from the stem end, slice as thin a ribbon of romaine as possible. Reserve.

Ingredientsfor the tequila and lime kefir sauce:
14 oz. plain Clover Stornetta kefir
2 oz. organic tequila
Juice of 2 limes (about 1 oz.)
Salt and pepper to taste

Mix the ingredients together.

To serve:
Place 1 ounce of romaine at bottom of a martini glass. Hang a few strands of each kind of confetti down the glass.

Spoon about 2 ounces of kefir sauce on top of lettuce, then add about 3 ounces of Oregon pink shrimp on top. Garnish with dill and parsley sprigs and a lime wedge.

*Seafood Watch: recommends wild-caught pink shrimp from Oregon (this product also carries the Marine Stewardship Councilís blue eco-label for sustainably-caught seafood).


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