Spicy Rémoulade Ingredients:
1/2 cup mayonnaise
1/2 teaspoon garlic, finely chopped
1 tablespoon prepared horseradish
1 tablespoon ketchup
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
Tabasco sauce, to taste
1 teaspoon Dijon-style mustard
1 tablespoon green onions, thinly sliced
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1 tablespoon capers, drained

Shrimp Spice Mix Ingredients:
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon granulated garlic
1/4-1/2 teaspoon Tabasco sauce, depending on desired heat
3 tablespoons olive oil

2 lbs. (21/25 per pound) raw shrimp, peeled and de-veined, tail on

To prepare rémoulade sauce, combine all ingredients and mix well. Cover and refrigerate. Combine all spice mix ingredients in a large bowl. Add shrimp and toss evenly to coat. Cover and refrigerate 20-30 minutes. Heat grill until hot. Grill shrimp until just barely opaque in the center (30-40 seconds) on each side. Be careful not to overcook. Arrange on plates or a platter and serve with rémoulade sauce or refrigerate and serve chilled. Chef Pearce prefers serving this dish chilled or at room temperature.

Yield: 12 servings | Prep Time: 35 minutes | Cook Time: 5 minutes

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Ingredients:
6 ears of fresh corn, husk on
Butter or garlic olive oil

Wrap the unopened corn in aluminum foil and place on top of your charcoal
grill. Turn every 10 minutes for about 1/2 hour. Shuck and enjoy.

Yield: 6 servings | Prep Time: 5 minutes | Cook Time: 30 minutes

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1/2 cup organic flour
1 pinch salt and pepper
1 organic egg, beaten
1/4 cup Full Circle milk
1/2 cup Full Circle almonds
1 cup Italian breadcrumbs
1/4 cup shredded Parmesan Cheese
Approx. 18 Ukrop’s All-Natural Chicken Tenders
2 tablespoons Full Circle Butter
2 tablespoons Joe’s Market Extra Virgin Olive Oil

Preheat oven to 250. Mix flour, salt and pepper in a shallow bowl and set aside. Mix egg and milk in a shallow bowl and set aside. Place almonds in a food processor and pulse until coarsely chopped. Add breadcrumbs and Parmesan cheese and pulse to combine. Remove mixture to a shallow bowl and set aside.

Yield: 6 servings | Prep Time: 30 minutes

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1 small garlic clove, minced, mixed with a pinch of salt and mashed into a
paste
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons Joe’s Market Extra Virgin Olive Oil
1 1/4-pound piece of Parmesan cheese, shredded (about 1 cup).
1/2 cup finely chopped celery
4 Belgian endives
1 cup walnuts, lightly toasted and chopped
1/4 cup finely chopped fresh parsley

Whisk garlic paste, mayonnaise, lemon juice and oil in a bowl. Stir in
Parmesan cheese and celery. You can prepare the salad to this point 1 day
ahead and store chilled and covered.

Trim endives and separate leaves. You can also do this one day ahead and
store the endives in the fridge wrapped in dampened paper towels in a
plastic bag.

Just before serving stir walnuts and parsley into salad. Dip wide end of
each endive leaf into salad, scooping about 1 tablespoon of salad onto it.
Serve on a platter with any extra salad in a bowl for dipping.

Yield: 4 servings | Prep Time: 30 minutes

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1 medium fennel bulb
2 tablespoons water
2 tablespoons Joe’s Market Extra Virgin Olive Oil
1/4 teaspoon finely shredded lemon peel
4 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces asparagus spears, trimmed
4 cups fresh spinach
1/4 cup shredded Parmesan cheese (1 ounce)
1 tablespoon thinly sliced fresh basil

Trim off stem end of fennel. Quarter fennel but do not remove core. Place fennel in a small microwave-safe dish or pie plate. Add water. Cover with vented plastic wrap. Microwave on high for about 4 minutes or until nearly tender. Drain.

Meanwhile, combine oil, lemon peel, lemon juice, salt and pepper in a small bowl. Whisk until smooth. Brush fennel and asparagus with 1 tablespoon of dressing and set the rest aside.

Grill fennel on the rack of an uncovered grill (or on a grill pan) directly over medium heat for 5 minutes, turning occasionally. Add asparagus to the grill; grill vegetables for 7 to 8 minutes more or until vegetables are tender, turning occasionally.

Transfer fennel to a cutting board; cool slightly and slice into 1/4-to 1/2-inch-thick slices, discarding core. Divide fennel and asparagus among 4 dinner plates. Arrange spinach on top. Drizzle with remaining dressing. Top with Parmesan cheese and basil.

Nutrition Info
Per Serving: 130 calories, 9 g fat, 2 g sat fat, 0 g trans fat, 5 mg cholesterol, 320 mg sodium, 10 g carbohydrate, 4 g fiber, 1 g sugar, 5 g protein.  High in vitamins A and C.  Good source of calcium.

Yield: 4 servings | Prep Time: 45 minutes | Cook Time: 15 minutes

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