INGREDIENTS:½ cup garlic cloves, peeled 1 cup picked Italian parsley leaves (about 1 bunch) ¼ cup tahini ¼ cup yogurt 1 medium eggplant, cut into ½-inch slices 1 Tbsp. extra virgin olive oil ¾ lb. large shrimp, peeled and deveined 2 Tbsp. canola oil 1 cup (packed) snow pea shoots 1 Tbsp. scallions, cut very thin on the bias DIRECTIONS:For tahini-garlic-parsley emulsion: Bring a pot of salted water to the boil. Cook garlic for one minute. Repeat two more times, each with a fresh pot of water. ...

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