Recipe by Chef Kenny Giambalvo, Pazzo Ristorante, Portland



12 pieces wild white Mexican shrimp 16/20 count

½ gal water

1 onion sliced medium

2 cloves garlic

1 rib celery sliced medium

2 Bay leafs

2 sprigs Thyme

1 Tbsp Black peppercorns

½ cup Sea salt

Juice of two lemons

Combine all of the ingredients (except the shrimp) in a sauce pot and bring to a simmer. Allow to simmer for 10 minutes. Add the shrimp and bring back to a simmer. Cook for 1 minute more after the water reaches a full simmer. Strain the shrimp and spread out on a sheet pan to cool. The pan can be placed in the refrigerator to cool the shrimp faster.

Once cooled, discard the vegetables. Peel and devein the shrimp. Slice each shrimp in half, length wise. Set aside in a tightly sealed container in the refrigerator until needed.

Serve the prawns whole and shell-on, drizzled with the garlic-lemon oil and garnished with the green onions, sumac, and smoked sea salt to taste.


1 shallot chopped fine

1 clove garlic chopped fine

1 tsp Dijon mustard

Juice and zest of one lemon

Juice and zest of one lime

1 oz pasteurized egg yolk

Approx. ½ cup grapeseed oil

Approx. ½ cup extra virgin olive oil

Salt and fresh ground black pepper

Place the shallots, garlic, mustard, egg yolk, lemon and lime juice and zest in a food processor or blender. While the motor is running, slowly add the grapeseed and olive oil until blended and emulsified. Adjust seasoning and keep refrigerated in a sealed container until needed.


Poached and sliced shrimp 3 ribs celery

1 shallot sliced into 1/8” thick rounds

2 Tbsp red wine vinegar

2 bunches watercress, stems trimmed

1 bunch mint leaves only

Approx. 4 oz citrus dressing

Salt and fresh ground black pepper

Combine the sliced shallot and vinegar in a small bowl. Sprinkle with a little salt and let sit for 1 hour prior to serving the salad.

Slice the celery on a bias about 1/8” thick. Bring a small pot of salted water to a hard boil. Add the celery and bring back to one boil. Strain the celery and shock immediately in an ice bath.

In a large mixing bowl, combine the shrimp, celery, watercress, mint leaves and citrus dressing. Toss together until evenly coated with dressing. Arrange the salad evenly divided on four salad plates.

Drain the vinegar from the shallots and garnish each salad with a few rings of the pickled shallot. Serve immediately.