Serves: 4

Ingredients

• Marinade for Bay Shrimp
  • 4 oz. bay shrimp
  • 1 tsp yuzu extract
  • 1 TBL fish sauce
  • 1 TBL granulated sugar
  • 1/4 cup low-sodium soy sauce or tamari
  • 1 tsp sesame oil
  • 1 large shallot, finely diced
• Goldenberry Gazpacho
  • 2 large shallots, sliced
  • 12 oz goldenberries (Goldenberries, commonly referred to as Ground Cherries, can be found at a specialty grocery store or local farmers market.)
  • 1/2 tsp lemon juice
  • 1 tsp grapeseed oil
• Garnishes (optional)
  • shaved scallion and chili oil
  • cilantro and citrus zest

Directions

Make the marinade: Place the yuzu extract, fish sauce and sugar into a bowl. Whisk to dissolve the sugar into the mixture. Add the soy sauce and sesame oil and continue to stir lightly. Do not emulsify. Finish by folding in the shallot, then chill in the refrigerator.

Make the Gazpacho: Sauté the sliced shallots with grapeseed oil, or another neutral-flavored oil, not olive oil. Once the shallots are translucent, place them and remaining Gazpacho ingredients into a blender. Blend thoroughly, season to taste with salt and pass through a fine mesh strainer to remove any seeds. Place in the refrigerator and chill. Marinate the bay shrimp about 10-20 minutes before plating. Use enough marinade to thoroughly coat the shrimp, reserving a small amount for garnish. Divide the gazpacho into chilled bowls, spoon the marinated shrimp into the center of each bowl, dividing shrimp evenly. Drizzle with a small amount of reserved marinade. You can garnish the dish with a multitude of items depending on your preference. I like to add shaved scallions and chili oil; cilantro and citrus zest also work very well.