From: Chef Erik Osol, ilili, New York, NY. Yield: 1 serving.
½ cup lemon juice
½ cup sugar
1 tsp. olive oil
½ tsp. ground sumac
¼ tsp. Aleppo pepper
⅛ tsp. salt
5 shrimp, 16/20
1 pint salad greens: romaine, watercress, Mache, mint, arugula, parsley
2 oz. lemon vinaigrette (recipe follows), divided
½ Hass avocado from Mexico, sliced
6 Navel orange segments
1 radish, large, thinly sliced
1 Medjool date, peeled, seeded and sliced
1 Tbsp. pomegranate seeds
To make candied lemon zest: Remove strips of zest from the lemons and julienne. Blanch 30 seconds, then dip in cold water; repeat once. In a medium pan, combine ½ cup water with lemon juice; bring to boil then add sugar. Add blanched zest; simmer until transparent, 10-15 minutes. Remove from syrup and place on sheet pan to dry.
For one serving: In a small bowl, stir the olive oil, sumac, Aleppo pepper and salt; add shrimp and massage to coat thoroughly. On a grill, over medium-low heat, cook shrimp until done, turning once. Set aside.
In a mixing bowl, toss greens with 1 ounce lemon vinaigrette and place on cold plate. Over greens, arrange warm shrimp, avocado, orange segments, radish and date; dot with pomegranate seeds and 1½ teaspoons of the candied lemon zest. Drizzle with 1 ounce lemon vinaigrette.
For lemon vinaigrette: In a large bowl, whisk together 8 oz. extra virgin olive oil (preferably mild Lebanese) with 4 oz. lemon juice, ½ teaspoon ground allspice and salt to taste. Yields 1-1½ cups.