From: Chef James Tonkovich, The Windmill Club, Billings, MT. Yield: 2 servings.

4 U/10 Ocean Garden® Authentic Mexican Shrimp

as desired, risotto

as needed, orange zest

as needed, candied cranberries (or dried cranberries)

as needed, mint

as needed, wasabi

as needed, nori (Japanese seaweed)

as needed, zucchini, fan-cut for presentation

as needed, prepared mango curry sauce

To prepare shrimp: Grill shrimp lightly in a saute pan and place in a lemon butter saute to finish. Skewer the prawns with chopsticks for the presentation.

To serve: Place shrimp atop orange zest and candied cranberry risotto with mint and wasabi. Surround the risotto with nori.

A peppered mango curry sauce is the sauce nappe. Add zucchini fan to complement the plate color and bring out the nori.