South Florida Lifestyle Guide - Holiday Gift Guide Volume II Summer in the City | Page 34

GRILLED SHRIMP WITH QUINOA AND FIRE ROASTED CORN SALAD (serves 3-4)

Aaron Brooks, Executive Chef, Executive Chef at Edge Steak & Bar at the Four Season Hotel in Miami

Ingredients

1 lb key west pink shrimp, shelled and deviened

¼ cupblack quinoa

¼ cupyellow quinoa

2 tblspchopped parsley

2 tblspchopped cilantro

½ pintbaby tomatoes cut in half

2 pccorn on the cob roasted on the grill

1 tblspgood white wine vinegar

Juiceof 1 lemon

2 tblspgood quality extra virgin olive oil

salt and pepper

Procedure

•Cook the quinoa separately in lightly salted boiling water, then strain and cool

•Toss the quinoa with the remainder of the ingredients and a little zest from the lemon, season accordingly

•Grill the shrimp on a bbq and serve atop the quinoa salad

summer salads in keeping with the light and easy way of summer, we've scored the recipes for three of our all-time favorite salads from two of our favorite chefs, Aaron Brooks, Executive Chef at Edge Steak & Bar at the Four Season Hotel in Miami, Bill Zimmer, Executive Chef at the Edgewater Beach Hotel, in Naples and our very own Joan Nova

SUMMER VEGETABLE SALAD WITH PLANTAIN CRUSTED FISH

Joan Nova, aka FOODalogue

The bounty of the season with a little Latin flair.

Ingredients

fish fillet (wild caught local lane snapper) split

ground plantain chips

kale (massaged and chopped)

ear of corn (grilled and niblets cut from cob)

cilantro minced

1 lime, zest and juiced

olive oil

grape tomatoes chopped

olives chopped

pickled jalapeño chopped

mini sweet pepper, sliced

scallion minced

annatto, chipotle, salt and pepper

corn tortillas grilled

sour cream