From: Executive chef/partner Brian Malarkey, The Oceanaire Seafood Room, San Diego. Yield: 4 servings. 8-12 Ocean Garden® Authentic Mexican White Shrimp shell on or off 2 Tbsp. olive oil 1 tsp. garlic, chopped 1 tsp. lemon juice 1 pinch lemon zest Salad: 4 cups watermelon, seedless, diced ½ red onion, sliced 2 tomatoes, diced 10-20 chive stalks, cut into 2” strips 5 fresh basil leaves, sliced 2 Tbsp. sherry vinegar 1 Tbsp. sugar 3 Tbsp. extra virgin olive oil 1 handful ...

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