From: Chef Erik Osol, ilili, New York, NY. Yield: 1 serving. 8 lemons 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 ...

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