Serves 6. Recipe is from chef José Gutierrez of River Oaks in Memphis, Tennessee.
36 shrimp, peeled and deveined
3 small cloves garlic, minced
6 tbls. olive oil
11/2 cups cooked golden beets, cubed
3/4 cup red bell peppers, julienned
12 Peppadew peppers, quartered
36 cooked haricots verts
11/2 cups shaved Manchego cheese
6 tbls. of your favorite vinaigrette
3 bunches micro greens
11/2 cups Edamame Mayonnaise (see recipe)
6 (10-inch-long) slices of bread, toasted (3 10-inch baguettes, sliced horizontally)
11?3 cups mayonnaise
3/4 cup cooked soybeans
3 dashes of salt
3 tsps. red wine vinegar
1. Place shrimp in a small bowl, add minced garlic and olive oil, toss, cover and place in refrigerator. Marinate for 30 minutes.
2. To make Edamame Mayonnaise, place mayonnaise, soybeans, red wine vinegar and dash of salt in a food processor and blend until smooth. Set aside and keep cool.
3. Heat sauté pan over medium heat. Add marinated shrimp and sauté until just cooked. In a small bowl, mix together beets, bell pepper, Peppadew peppers and haricots verts. Set aside.
4. To serve: Spread 1/4 cup of Edamame Mayonnaise on each slice of toasted bread and then sprinkle with Manchego cheese. Top each slice of bread with six shrimp. Evenly distribute vegetable mixture onto each tartine. Carefully place mirco greens on each and drizzle with vinaigrette.