Ingredients

3 tablespoons olive oil
1 onion, finely diced
1/4 cup finely chopped parsley, divided
1/2 cup tasso, finely diced
1 cup cornbread crumbs
1/2 to 3/4 cup chicken stock
1 pound lump crab meat, picked through
Salt and freshly ground pepper
2 pounds large shrimp, about 10 per pound, peeled with tails on
Melted butter
10 ounces mixed micro greens
Roasted Tomato Aioli, recipe follows

Directions

Heat oil in a skillet over medium heat.
Saute the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant. Combine cornbread
crumbs with the sauteed ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently

fold in crab meat and remaining parsley. Season with salt and pepper.
Preheat oven to 400-degrees F. Butterfly the shrimp by cutting almost all the way through the inside curl of
the body. Open flat to resemble a butterfly shape and devein. Spoon 2 tablespoons into the cavity of the
shrimp, fold the tail over to hold the stuffing in place. Perch the shrimps on a lightly buttered baking dish,
tail side up. Drizzle with some melted butter and bake 10 to 15 minutes. Serve on bed of greens with Roasted
Tomato Aioli.

Ingredients

Roasted Tomato Aioli:
2 egg yolks*
2 teaspoons salt
2 teaspoons dry mustard
Dash cayenne
1/2 lemon, juiced
4 roasted garlic cloves
Pinch saffron dissolved in 2 tablespoons hot water
3 Roma tomatoes, split and oven dried
1 cup canola oil

Directions

Begin with all ingredients at room temperature, they will
emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice,
garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the
oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape
down the sides of the processor/blender. Check and adjust seasonings.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of
Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh,
properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or
whites and the shell.