September 1, 2008
From: Partner/Co-chef Jeff Azersky and Partner/Co-chef Jim Murphy, Bluefin/Kingfisher Restaurants, Tucson, AZ. Yield: 2 servings.
10 Ocean Garden 16/20 IQF Authentic Mexican Shrimp
½ lb. bacon, rendered and chopped
½ cup olive oil
2 cloves garlic, minced
6 Roma tomatoes
2 red bell peppers, roasted, peeled, sliced
¼ cup chile flakes
1 tsp. capers
10 cured olives
½ cup sweet butter
to taste, salt and pepper
as needed, cooked linguine for 2
Marinate shrimp in olive oil, 1 minced garlic clove, salt and pepper for approximately 1 hour. Grill over a hot fire. Keep warm.
Saute over high heat the rendered chopped bacon, garlic, diced tomato, roasted red peppers, chile flakes, capers, cured olives and sweet butter. Toss with cooked linguine; arrange on plate and top with grilled shrimp.
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