Green Tea Scented Shrimp with Spicy Orange Chili Sauce, Sauteed Snow Peas and Grilled Pineapple
4 Servings

PREPARATION
Prepare the Orange Chili Sauce:
Place ingredients in a small saucepan and bring to a boil. Reduce the heat to a simmer and reduce sauce until it becomes the consistency of syrup. Strain through a fine mesh sieve and reserve.

For the Shrimp:
Preheat oven to 400 Degrees. Combine all ingredients in a small mixing bowl. Interlock shrimp in pairs, using their half moon shape to your advantage. Roast in the oven for 6-8 min., until fully cooked.

For the Grilled Pineapple and Sauteed Snow Peas:
Coat pineapple with the soy sauce and sprinkle with salt and pepper. Char on the grill until it has good markings. Heat the peanut oil in a small saute pan and saute snow peas for 1-2 min. Season with salt and pepper.

To arrange the plate:
Place one slice of the grilled pineapple onto each plate, followed by the sauteed snow peas and then top with shrimp. Drizzle a tablespoon of the orange chili sauce around and over the shrimp. Garnish with cashews, lotus root and orange.

Chef de Cuisine Anthony Zamora, 1200 at The Biltmore