Ocean Garden From: Chef Jeremy Anderson, Elliott’s Oyster House, Seattle. Yield: 4 servings. 8 Ocean Garden U/10 Authentic Mexican Shrimp 1⁄4 cup olive oil 1 tsp. kosher salt, mixed with 1⁄2 tsp. fresh-cracked black pepper 12 oz. roasted pepper salad (recipe follows) 1 cup grilled Parmesan polenta (recipe follows) 3 Tbsp. balsamic reduction (recipe follows) Roasted Pepper salad (yields approximately 11⁄2 lb.): 4 oz. green pepper, halved and seeded 4 oz. red pepper, halved and seeded 4 ...

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