Recipe courtesy of Raphael Lunetta
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Basil Emulsion:
Salad and Vinaigrette:


To prepare the basil emulsion, quickly blanch basil leaves in boiling salted water. Drain and soak in ice water. Squeeze excess water out and set aside. In a blender, thoroughly combine egg yolk, mustard, vinegar, lemon juice and sugar. On high speed, add basil, mint, pistachios, ice cubes and cayenne. Slowly add oil to emulsify. Season to taste with salt and pepper. Serve in small bowl as a dipping sauce or spoon over grilled shrimp.

To prepare salad combine fennel, mushrooms, frisee, and tomatoes in a medium sized bowl. Toss with remaining salad ingredients and season to taste. Set aside. To cook shrimp, season shrimp with salt, white pepper, and cayenne. Saute in a very hot skillet until medium rare. Be careful not to overcook the shrimp, as they will loose their texture if overcooked. Remove from pan and set aside. Arrange salad in the center of 4 large plates. Using a teaspoon, dot the emulsion around the plate. Place the shrimp around the plate on top of the sauce and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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