Serves four as a main dish, six to eight as an appetizer.
- 1 pound Texas shrimp, peeled and deveined.
- 3 tablespoons capers.
- 2 tablespoons liquid from the caper jar.
- ½ cup Texas honey.
- 2 tablespoons dry sherry.
- Zest and juice of 1 lemon.
- 2 teaspoons salt.
- 1 cup olive oil.
- Put the shrimp in a zipper bag and set aside. Purée all of the capers, liquid, honey, sherry, zest, juice, and salt in a food processor; add the oil. Pour into the zipper bag and coat the shrimp well. Squeeze out any air, zip, and marinate for two hours at room temperature.
- Remove the shrimp from the marinade and grill over a medium-high flame for about 1½ minutes per side. Serve over Spinach with raisins.
Spinach with Raisins:
- 1/2 cup golden raisins.
- 1/2 cup Texas white wine.
- 1/4 cup olive oil.
- 5 garlic cloves, chopped.
- 2 Piquillo peppers, julienned.
- 12 ounces Texas spinach leaves.
- 1/3 cup slivered almonds, toasted.
- Salt and pepper, to taste.
- Soak the raisins in the wine for several hours.
- Heat the oil in a large sauté pan on medium-heat; add the garlic and Piquillos and sauté for 2 minutes. Next add the raisins and wine along with the spinach. Cook for about three minutes, until the spinach is just wilted. Finally, toss with almonds and season with salt and pepper.
Recipe Created by Chef Michael H. Flores
Photograph by Tracey Maurer Photography • Food Styling by Mary Ellen Rose