Published: Jul 10, 2013 8:58 AM EDT

ROASTED MEXICAN PRAWNS

INGREDIENTS:

3                U-12 Shrimp skewered (assoc. rec.)
2 tbsp.        BBQ butter (assoc. rec.)
2 tbsp.        Ancho pepper sauce (assoc. rec.) 40 degrees
1-1/2 oz.     Fennel salad (assoc. rec.)
1 pinch       Tuna spice (assoc. rec.)
6-8 pedals   Fresh cilantro pedals
4 ea.           Orange segments
1 tsp.          Cilantro oil (assoc. rec.)

EQUIPMENT NEEDED:

* Metal plate
* Large serving spoon
* Measuring spoon
* Cutting board
* Chef's knife
* Scale

PREPERATION INSTRUCTIONS:

1.  Butterfly the shrimp so they are 1/4" thick, leaving the end on the tail attached.  Then clean well.  Carefully thread an 8" skewer through each shrimp.  Lightly melt the BBQ butter on a metal plate then toss the shrimp on both sides.  Cook in a 400 degree double convection oven set on high fan for 3-1/2 to 4 minutes.
2.  Using a large serving spoon, spread the ancho pepper sauce from the top right corner to the bottom left corner of a large room temperature rectangle plate 1" from the edges.
3.  Toss the fennel salad well.  Then place over the mole sauce stretching from the center of the plate to the left.  Remove the skewers, then place the 3 shrimp on top of the salad.  Drizzle a little of the butter from the metal plate over the shrimp.
4.  Sprinkle the tuna spice lightly on top of each shrimp and around the plate.  Arrange the cilantro pedals on the shrimp and plate.  Place the segments around the plate.
5.  Drizzle the cilantro oil around the plate.

ANCHO PEPPER SAUCE

INGREDIENTS:

2 tbsp.       Pomace oil
8 oz.          Yellow onion, rough chopped
1 tsp.         Minced garlic (assoc. rec.)
3 tbsp.       Chili powder
1 tsp.         Cumin
1/2 tsp.      Ground cinnamon
1 tsp.         Kosher salt
14 oz.        Oven roasted tomatoes (assoc. rec.)
4 oz.          Red pepper, seeded and 1/2" rough chop
3 oz.          Chipotle peppers in adobe sauce, pureed
1-1/4 cups  Water
2 oz.          Chicken demi-glace
1.2 oz        Pepitas

EQUIPMENT NEEDED:

* Sauce pot
* Cutting board
* Chef's knife
* Scale
* Measuring spoons
* Measuring cups
* Vita Prep blender
* Rubber spatula
* Container

PREPARATION INSTRUCTIONS:

1.  Heat oil in a sauce pot over medium heat.  Add onions and garlic and cook until soft about 5 minutes.
2.  Add spices cooking to toast and develop flavor about three minutes.
3.  Add remaining ingredients and bring to a boil.  Reduce to a slow simmer and cook for 10 minutes uncovered.
4.  Remove from heat and place in Vita Prep blender and blend for 1 minute or until mixture is smooth.  Place into a container and cool to 70 degrees within 2 hours and 40 degrees within 4 hours.
5.  Cover, label, date, and refrigerate.