Pomelo Kalbi Glazed Barbecued Mexican Jumbo Shrimp

Pomelo Kalbi Glazed Barbecued Mexican Jumbo Shrimp

From: Executive chef Bernard guillas, The Marine Room, La Jolla, CA. Yield: 6 appetizer servings.

Japanese Eggplant:
3 Japanese eggplant
½ cup olive oil
½ tsp. Togarashi pepper spice
1 Tbsp. lemon thyme leaves, chopped
¼ tsp. sea salt flakes
1⁄8 tsp. freshly ground black pepper

Smoked Almond Ris

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