Chargrilled Shrimp Ceviche

Grilling Marinade

1 chipotle Chile in adobo, minced
2 garlic cloves, minced
3 t olive oil
½ lime, juice and zest
tt salt and pepper

Marinate shrimp with the above ingredients. Lightly grill shrimp on each side to infuse with a smoky flavor. Shrimp will be rare inside. Slice shrimp and toss in the citrus marinade below.

Citrus Marinade

(which will “cook” the shrimp through in 15 minutes)
1 ½ c fresh lime juice
1 ½ c fresh lemon juice
½ c fresh orange juice

go to lamb dish while marinating…

Ingredients & Method of Preparation:
drain the juice, reserving ½ c. add the following:
2 t cilantro, chiffonade
2 t mint, chiffonade
2 t scallions, sliced thin
½ orange, zest and supreme pulled apart
1 t jalapeno, minced
1 pickled Morita chili, stemmed/seeded and minced
tt granulated sugar
tt salt and pepper

Bindi Black Spice Crusted Rack of Lamb:
½ rack Australian lamb, frenched
Black Spice Rub

2 tblack cardamom seeds
2 t black cumin seeds
3 t black mustard seeds
1 t black nigela seeds
½ tsp black peppercorns
1 clove
½ t allepo chili

Method of Preparation:
Toast all above except allepo chili in a dry skillet until they lightly smoke. Grind in spice grinder. Add allepo chili. Rub spice mix into lamb rack. Season with kosher salt.

Sear all sides in blended oil. Go to oven, 450 degrees preset, roast for 6-8 minutes, pull out to rest.

Chickpea-Lemon Salad

½ c chickpeas rinsed and drained
½ c fresh chickpeas, shelled
1 rib celery from center heart, small dice
½  garlic clove, minced
1 t parsley, chopped fine
1 t cilantro, chopped fine
½ tsp rosemary, minced
1 lemon, zest and juice
2 t olive oil
Pinch allepo chili
Tt salt and pepper

Method of Preparation:
Mix all ingredients together.

Tadka Raita

2 c yogurt
½ c cucumber, peeled, small dice
1 tsp toasted,ground cumin
4 t cilantro, chiffonade
½ lemon juiced
Tt salt and pepper
Tadka Seasoning

5 t blended oil
1 tsp black mustard seeds
1 tsp cumin seeds
½ tsp Indian red chili, crushed
8 curry leaves, chiffonade

Method of Preparation:
in small saute pan heat oil, pop mustard seeds, add cumin, red chili and curry leaves for 20 seconds, immediately stir into yogurt mixture.