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The Ruinart Sillery spice features the tingling, citric hints of Japanese sansho pepper combined with the light sweetness of honey, and amchur which adds fruity, sour notes to highlight the delicate flavors of Ruinart Blanc de Blancs.
Lior Lev Sercarz
1.5 pounds large shrimp (try to get 12 total, shells removed and deveined)
Ruinart Sillery spice
1⁄2 cup tahini
1⁄2 cup cold water
1 medium lemon, zested and juiced
3 cups chopped celery (1⁄4 inch dice)
1 Fuji apple, peeled, quartered, cored and thinly sliced
1⁄2 cup walnuts, toasted and coarsely chopped
3 scallions, washed and thinly sliced
1⁄4 cup golden raisins
Toss the shrimp with 1 1⁄2 teaspoons of Ruinart Sillery and refrigerate for up to one hour ahead of cooking. In a small bowl, whisk the tahini with water, lemon juice and salt to make a sauce.
Combine the apple, celery, raisins, lemon zest, scallions, walnuts, a few pinches of Ruinart Sillery and half of the tahini sauce in a large bowl for the slaw.
Heat 1 tablespoon of olive oil in a skillet over medium high heat. Season the shrimp with salt and cook for about 90 seconds on each side. Work in batches and make sure not to crowd the pan.
Place some of the slaw on each plate, top with the cooked shrimp and drizzle the reserved tahini sauce on top.
Serve with a glass of Ruinart Blanc de Blancs.
Combine one tablespoon of Ruinart Sillery with 1 cup of soft fresh goat cheese to spread over grilled country bread and serve with a drizzle of olive oil. Generously season pork chops with Ruinart Sillery spice and pan fry while basting with some butter and honey .Toss diced fresh mangos and pineapples with a few pinches of Ruinart Sillery spice. Add a bit of lemon dressing, and serve with grilled chicken.
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