From: Executive chef Jennifer Biesty, Scala's Bistro, San Francisco. Yield: 4 servings. 4 oz. black olive tapenade 1 oz. olive oil Poached Prawns (yields 12 prawns): 12 prawns, butterflied (size 16/20) ¼ oz. garlic cloves, crushed (2 cloves) 1 oz. Fresno chili, cut into quarters 3 sprigs marjoram, bruised 1 ½" piece ginger, peeled, roughly chopped 1 qt. avocado oil Meyer Lemon Vinaigrette (yields 1⅔ cup): 8 oz. extra virgin olive oil 4 oz. Meyer lemon juice 1 tsp. salt ¼ tsp. ...

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