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Sharp Health News

Delicious New Year’s resolutions (recipes)

Jan. 7, 2016

Chef Larry's shrimp salad

To help ring in the new year with a renewed awareness of what we’re eating, former Sharp Grossmont Hospital executive chef Larry Banares (aka Chef Larry) shares a great example of how to prepare a delicious yet healthy meal right in your own home.

Chef Larry’s spice-seared shrimp (and accompanying ginger lime aioli) with apple cucumber salad, proves foods that are good for you can be tasty, too.

Chef Larry’s Spice-Seared Shrimp With Apple Cucumber Salad
No need to be selfish with your shellfish, thanks to this simple yet scrumptious creation.
Yields 4 servings

16 to 20 raw shrimp, peeled and deveined with the tail left on
4 bamboo skewers

For the spice rub
1 1/2 teaspoons ground cumin
1 1/2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 tablespoon paprika
1 1/2 teaspoons granulated sugar
3/4 teaspoon salt
1 teaspoon granulated garlic

Combine cumin, black pepper, cayenne pepper, cloves, paprika, sugar, salt and garlic. Mix thoroughly. Season shrimp liberally with spice rub. Heat a large pan or grill. Add shrimp and cook over medium-high heat until done (opaque and slightly firm to the touch). Remove cooked shrimp; reserve for use later.

Chef Larry’s Apple Cucumber Salad
Apples, cukes and scallions, oh my!
Yields 4 to 6 servings

1 Granny Smith apple, peeled, cored and thinly sliced
1 medium cucumber, peeled, deseeded and thinly sliced
2 to 3 scallions, thinly sliced
2 teaspoons seasoned rice wine vinegar
1 teaspoon red wine vinegar
1 1/2 teaspoons granulated sugar
2 teaspoons olive oil
1 teaspoon fresh cilantro, chopped
Salt and fresh ground black pepper to taste

Prepare apples, cucumbers, scallions and cilantro, and place all in a non-reactive mixing bowl (glass, plastic or stainless steel). Add remaining ingredients and mix thoroughly. Adjust seasoning. Allow flavors to develop under refrigeration for at least 1 hour before serving.

Chef Larry's Ginger Lime Aioli
Yields approximately 1 cup

1 teaspoon fresh ginger, finely grated
1/2 teaspoon minced garlic
1/2 teaspoon lime zest, finely grated
1 teaspoon lime juice
2/3 cup light mayonnaise
Salt and fresh ground black pepper to taste

Combine ginger, garlic, lime zest, lime juice and mayonnaise in a mixing bowl. Mix thoroughly and season with salt and pepper. Reserve under refrigeration until serving. Use as a condiment for the shrimp, as well as other fish and seafood.

Bringing it all together
Place 4 to 5 cooked shrimp on each of the 4 bamboo skewers. To serve, mound the apple cucumber salad in the center of each plate. Place 1 shrimp skewer on top of the salad on each plate. Finish with a drizzle of ginger lime aioli on the shrimp. Serve immediately.

Updated on January 25, 2016: Chef Larry Banares is no longer with Sharp Grossmont Hospital.

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