• 2 lbs shrimp, size 16-20
  • 2 minced shallots, divided
  • 8 smashed garlic cloves, divided
  • ¼ bulb of fennel
  • ½ bunch fresh thyme sprigs, divided
  • 1 sprig fresh rosemary 
  • 2 tbsp fennel pollen
  • Extra virgin olive oil, as needed
  • 3 tbsp clarified butter
  • 6  ears of corn
  • 1 jalapeño, seeded, deveined & minced
  • 4  plum tomatoes
  • 2 bay leaves
  • ¼  cup smoked paprika
  • ½ cup canola oil
  • Salt and pepper

Method for Charred Corn Salad

  • Clean the corn and remove from cob. Place in a bowl and toss with enough olive oil to lightly coat, remaining shallot, 2 thyme sprigs, minced jalapeno, salt and pepper. Roast at 350ᵒ for 15 to 20 minutes or until lightly browned. 
  • Transfer to a bowl and season with additional salt, pepper and extra virgin olive oil. 

Method for Fennel Pollen Dusted Shrimp

  • In a small sauce pot, place 1 cup olive oil, 1 minced shallot, 4 smashed garlic cloves, ¼ fennel bulb, leaves from 6 sprigs fresh thyme and ½ sprig fresh rosemary.  Simmer to 200ᵒ for 30 minutes or until all the aromatics are tender. 
  • Puree in blender and cool. Use as a marinade for the shrimp over night.
  • When ready to cook, season the shrimp with salt, pepper and a liberal amount of fennel pollen. 
  • Gently sauté in clarified butter until just cooked through. 

Method for Smoked Chili Oil

  • Whisk together the smoked paprika and canola oil in a small pot.  Heat to 160ᵒ for 30 minutes. Strain oil through a fine sieve lined with a coffee filter and allow to drip over night. 

Method for Tomato Confit

  • Cut plum tomatoes into quarters
  • Submerge in extra virgin olive oil. Add 4 sprigs of thyme, remaining  garlic and bay leaves.
  • Braise in oven at 225ᵒ for 4 hours. Let cool and remove excess oil. Season with salt and pepper. 


  • Spoon a small potion of corn salad on the bottom per plate. Top each with shrimp and confit tomatoes. Garnish with a drizzle of smoked chili oil.