Recipe – “Thinly sliced shrimp marinated in green tea”

“Thinly sliced shrimp marinated in green tea”

by “Michel Hache, Hotel Ambassador”

“The Book of Green Tea” – “The book of Green Tea” Christine Dattner, Sophie Boussahba”

5-1/2              lb. shrimp

1                      teaspoon Lung China green tea

2                      limes

1                      orange

2                      cups olive oil

½                     cup piquillo peppers

2                      teaspoons fleur de sel

1                      teaspoon freshly ground pepper

–         Squeeze the limes and orange and infuse the Lung China green tea in their juice.  Meanwhile, peel and de-vein the shrimp.   Cut the shrimp into fine slices, drizzle them with olive oil and season to taste.   Set aside.

–         When ready to serve, arrange the shrimp on clear glass serving plates with the help of a circular mold or small bowl.  Sprinkle with the tea infusion with the minced piquillo pepper and cover with the tea infusion.