PREPARATION INSTRUCTIONS:

• Everything in this dinner is intended to be served cold.
• Toss shrimp in marinade with frisee and snap peas.
• To plate, spoon whipped fenugreek (green sauce) on a serving platter. Top with buckwheat. Next, layer the shrimp and frisee salad on top placing as many of the shrimp on the top of the platter as possible. Garnish with smoked hot sauce (red), mint leaves, and toasted sesame seeds.
  

INGREDIENTS: shrimp, orange juice, lime juice, leeks, jalapeno, garlic, salt, sugar, frisee, fenugreek, cardamom, serrano chili, parsley, mint, cilantro, sesame seeds, snap peas, buckwheat