From: Chef Monica Pope, T'Afia, Houston, TX. Yield: 4 servings. TURMERIC SHRIMP: 1 lb. wild American shrimp, cleaned 2 1/2 cloves garlic 2/3 tsp. salt 1 small bay leaf 1/3 Tbsp. freshly squeezed lime juice 2 1/2 cups water 2/3 tsp. turmeric 3 Tbsp. lime juice pinch of turmeric 1/3 tsp. red chili powder 3 Tbsp. cilantro, chopped HIP HUMMUS: 1/2 bag chickpeas 1 1/2 bulbs roasted garlic 1/8 cup fresh-squeezed lemon juice 1/4 cup tahini 1 1/2 preserved lemons 2 avocados, ripe, pits removed ...
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