Shrimp Summer Scampi

Shrimp Summer Scampi: Modified from: Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties, by Executive Chef Govind Armstrong

• Finely diced summer truffle
• White truffle oil
• Minced shallot
• Thyme
• Chopped flat-leaf parsley
• Sea salt & cracked pepper
• Sherry vinegar
• Juice of 1 small lemon
• Heirloom tomatoes
• Mixed cherry heirloom tomatoes
• Fresh large shrimp
• Arugula, preferably micro or wild

1. Prepare the grill
2. In a small bowl, place diced truffle and pour the truffle oil over it
3. • Stir, allowing the oil to be absorbed by the truffle
4. Add shallot, thyme, parsley and a pinch of salt and pepper
5. Stir in vinegar and lemon juice
6. In a steady stream, slowly whisk in the 3 tablespoons of olive oil
7. Arrange tomatoes, altering in color
8. Garnish with peeled cherry tomatoes
9. Drizzle with olive oil and season with sea salt and a few turns of the pepper mill
10. Season the shrimp with salt and pepper, grill on each side for 1 minute
11. Place on top of tomatoes
12. Drizzle with summer truffle vinaigrette
13. Garnish with arugula

• Baby Belgian endive
• Cabrales or Blue or Gorganzola Cheese
• Serrano ham
• Extra-Virgin Olive Oil
• Sherry Vinegar
• Diced Shallots
• Salt & Cracked Pepper to taste
• Friseé
• Flat Leaf Parsley 

1. Prepare the grill
2. Take each endive & quarter
3. Lift 1/2 the leaves & spread the cheese evenly
4. Wrap the Serrano Ham slice around
5. In a bowl, whisk olive oil, into vinegar, add shallots then season to taste with salt & pepper
6. Brush with olive oil and grill, stuffed side down first,
7. Cook until the ham becomes crisp & endives are cooked through
8. Making sure the leaves are slightly golden & wilted
9. Toss friseé & parley leaves with some of the vinaigrette & season with salt and pepper
10. Plate with 2 endives per serving and garnish with salad
11. Dress the plate up with crumbled cheese 

• Boil a large pot of water
• Prepare a bowl of ice water
• Place tomatoes in a wire basket
• Dip into boiling water
• Keep fully submerged for 30 seconds
• Place in ice bath to stop the cooking process
• Allow to cool & remove immediately