Photo Credit: Mexican Shrimp Council

Yield: 6 servings.

PRAWNS:
18 U-12 white Authentic Mexican Shrimp (extra large)
1 Tbsp. olive oil

VANILLA ANNATTO SPICE:
1 vanilla bean, scraped
1/4 cup grapeseed oil
1/4 tsp. cumin powder
1/4 tsp. curry powder
1/4 tsp. annatto powder
1/4 tsp. freshly ground black pepper
1/2 tsp. sea salt
1/2 cup finely chopped parsley

In a mixing bowl, toss prawns with grapeseed oil and parsley. Add remaining ingredients. Mix well. Over high heat, pour olive oil into heavy skillet. Sautè prawns 1 minute on each side until opaque or medium rare. Set aside.

SWEET CORN-QUINOA SALAD:
6 ears white sweet corn, shucked
1/2 cup quinoa
1 cup chicken broth
2 Tbsp. butter
1/4 cup finely chopped chervil
2 Tbsp. chopped mint
2 Tbsp. hazelnut oil
1 lemon, juiced
to taste, sea salt and freshly
ground black pepper

Bring chicken broth to boil in a stockpot.

Add quinoa. Mix with wooden spoon. Reduce to simmer. Cook until broth is absorbed. Remove from heat. Set aside. Cool. Shave corn from cob. Melt butter in sautè pan over medium heat. Add corn. Season with salt and pepper. Cook 5 minutes, or until tender. Remove from heat. Place into mixing bowl. Cool. Combine with quinoa, chervil, mint, hazelnut oil, lemon juice, salt and pepper.

AGRUME BEET SYRUP:
1/2 cup red beets, peeled, diced
2 cups Muscat wine
2/3 cup sugar
1/4 cup sherry vinegar
1/4 cup maple syrup
zest of 1 orange
zest of 1 lemon
zest of 1 tangerine

Cook beets in heavy saucepan with Muscat wine, sugar and sherry vinegar to syrupy consistency over medium heat. Add orange, lemon and tangerine zest. Remove from heat. Infuse liquid until cool. Strain through fine sieve into squeeze bottle.

1 cup sunflower sprouts
18 sprigs chive
2 Tbsp. truffle oil
18 garlic flowers

Place scoop of sweet corn-quinoa salad in center of hot, large pasta plate. Arrange three prawns evenly around salad. In circular motion, drizzle agrume beet syrup and truffle oil over prawns. Divide sunflower sprouts into 6 portions. Place on top of sweet cornquinoa salad. Leave chive sprig between each prawn (3 total) in upward position to form teepee. Garnish with garlic flowers.

Recipe Provided By: Chef Bernard Guillas, The Marine Room, La Jolla, Calif.