Tempura of Wild American Shrimp with arugula and chili aioli

Tempura Shrimp

* 1 cup flour
* 8 ounces soda water
* Pinch of baking soda
* 1 tablespoon sea salt
* 2 tablespoons sesame seeds
* 18 extra large Wild American Shrimp
* 2 cups canola oil

Whisk together the flour, water, baking soda, sea salt & sesame seeds. Heat the oil in a small deep fryer to 350 degrees Fahrenheit. Dip the shrimp in and fry them for 2 minutes. Drain them on paper towels and season with fine salt.

Chili aioli

* 1/2 onion
* 1/2 celery stalk
* 1 inch ginger
* 1/2 cup cherry tomatoes
* 1/2 lime, juiced
* 2 tablespoons sesame oil
* 2 tablespoons chili sambal
* 1 tablespoon mirin
* 1/4 cup rice vinegar
* 1 whole egg
* Salt
* 1 1/2 cups of grapeseed oil

Combine all ingredients in blender except oil. Blend until smooth and strain through chinois- discard solids. Add back into blender and drizzle grapeseed oil in slowly until the mixture thickens.

Arugula

* 1 large bunch Arugula
* 2 lemons juiced
* 4 tablespoons olive oil
* Salt & Pepper to taste

Toss the arugula with the lemon juice, olive oil and seasoning. Serve shrimp with arugula and Chili Aioli. Garnish with a lemon wedge.

Serves 6

Cooked Shrimp - Shrimp Meals - Shrimp Salad