RECIPE

32 shrimp
Spice mix
Garlic confit
Vinaigrette
Garlic Butter
Dill Yogurt
Pita

1. De-vein 32 shrimp and slice halfway through with shell on, leaving the back attached.

2. Create a paste by mixing garlic oil and spice mix, and marinate shrimp in the mixture.

3. Grill shrimp until cooked.

4. Warm 3 tbsp vinaigrette with 1 tbsp garlic butter, and toss shrimp in the mixture.

5. Rub pitas with garlic butter, and grill and slice into quarters

6. Serve 4 shrimp per pita, with dill yogurt on the side for dipping. Garnish with fresh dill.

SPICE MIX
3 ½ oz. green coriander
4 ¼ oz. Aleppo pepper
4 oz. smoked paprika
2.1 oz. fenugreek seeds
2.8 oz. black pepper corns
¼ teaspoon decorticated cardamom
½ stick cinnamon
1.85 oz. dried oregano
1 teaspoon cayenne pepper

Grind together to create mix.

GARLIC CONFIT
Yields 2 quarts

1 quart of garlic cloves
2 quarts of vegetable oil

Add garlic cloves and vegetable oil into pot. Bring to a simmer, turn down heat, and cook until garlic is soft. Strain and reserve oil for shrimp marinade and garlic butter.

VINAIGRETTE
Yields 2 quarts

4 quarts halved cherry tomatoes
4 oz extra virgin olive oil
1 tbsp salt
1 tsp black pepper
Additional 2 cups extra virgin olive oil
5 oz lime juice

Mix tomatoes with olive oil, salt, and pepper; grill them over open flame to char. Place tomatoes into a container and cover with plastic wrap to steam for 10 minutes. Pulse in food processor until it reaches chunky salsa consistency. Season with extra virgin olive oil and lime juice. Salt and pepper to taste.

GARLIC BUTTER
Yields a quart and a half

1 lb. butter, softened
1 cup confit garlic
2 tbsp salt

Whip butter on high in kitchen aid until white and fluffy, then turn mixer off
Add confit garlic and salt
Whip on medium until mixed

PITA
Yields 40 pieces

1/10 oz. fresh yeast
26½ oz. water
26½ oz. all purpose flour
26½ oz. bread flour
13¼ oz. yogurt
1/10 oz salt

Dissolve yeast in water. Add all ingredients in a mixer with a dough hook, and mix for 10 minutes until dough consistency. Let rest for 30 minutes. Divide into 2½ oz portions. Roll out into disk shapes, and bake in oven at 375 for 4-5 minutes until puffing and dry on the outside.

DILL YOGURT
Yields 1 pint

4 oz. dill, de-stemmed
4 oz. cream
12 oz. Greek yogurt

Mix dill and cream in a blender until smooth. Add yogurt to emulsify.