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Shrimp Scampi

Shrimp Scampi

Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover will tell you that the real draw on Oahu is the fresh garlic shrimp or Shrimp Scampi served at roadside shrimp trucks along the North Shore…


  • 1 1/2 pound jumbo shrimp, shelled and deveined
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1/4 cup dry white vermouth
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely chopped flat-leaf parsley leaves
  • 1/4 teaspoon grated lemon zest


  1. Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
  2. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
  3. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.



Pa amb Tomàquet

Pa amb Tomàquet is considered the flagship dish of the Catalan cuisine. Catalunya (Catalonia, which capital is Barcelona) is a European country in the western Mediterranean, constituted as an autonomous community of Spain.

Pa amb Tomàquet is not a difficult recipe; it doesn’t have hard steps or exotic ingredients. We just need bread (“Pa” in catalan) and tomato (“Tomàquet”), plus olive oil. These are the basics, but some people use garlic, or different kinds of meat or cheese to accompany.



  • 8 large, 1/3 inch–thick slices good bread
  • 2 large garlic cloves, peeled and cut in half lengthwise (optional)
  • 2 very ripe large tomatoes, halved crosswise
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper to taste


  1. Toast bread on both sides. For garlic lovers, vigorously rub garlic, cut side down, on the warm, toasted bread. Cupping a tomato half in your palm, rub 2 pieces of bread with it; squeeze tomato so that not only the juice and seeds ooze into the bread but also some pulp. Only the skin should be left.
  2. Drizzle the olive oil over and sprinkle with salt and pepper. This bread is best served warm, right after making it. Pa amb tomàquet can be served with different types of meat or cheese

Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese


  • 2 navel oranges
  • 12 cup red onion (diced)
  • 12 cup kalamata olive (pitted)
  • 14 cup fresh parsley (chopped)
  • 2 tbsps olive oil
  • 1 garlic cloves (minced)
  • 12 tsp sweet paprika (hungarian)
  • 12 tsp ground cumin
  • 18 tsp cayenne pepper
  • 2 tsps black peppercorns
  • 2 tsps fennel seeds
  • 1 tsp peppercorns (white)
  • 1 tsp kosher salt (coarse)
  • 1 12 tsps dried lavender blossoms (optional)
  • 4 tbsps olive oil
  • 1 14 lbs beef tenderloin (trimmed)
  • 2 cups arugula (lightly packed fresh)
  • 2 ozs cheese (aged gouda, shaved using vegetable peeler)


  1. Using small sharp knife, cut off peel and white pith from oranges. Working over medium bowl, cut between membranes to release sections. Cut each section crosswise into 4 pieces and add to bowl. Mix in remaining ingredients. Cover; chill at least 1 hour and up to 4 hours.
  2. Combine first 4 ingredients and lavender, if using, in mortar and coarsely crush with pestle (or place in resealable plastic bag and coarsely crush with rolling pin).
  3. Rub 1 tablespoon oil over beef, then coat beef with spice mixture. Let stand 1 hour at room temperature.
  4. Heat 3 tablespoons oil in heavy large skillet over high heat. Add beef and sear on all sides, turning every 2 minutes, about 12 minutes total (beef will be rare in center). Chill until cold, then wrap in plastic and freeze 1 hour.
  5. Slice meat as thinly as possible (sliced meat can be pounded between layers of waxed paper until paper-thin, if desired). Toss arugula with juices from salsa and mound on platter. Top with salsa. Surround with meat and cheese.