Ingredients Weight Measure
Shrimp, 16-20 count, raw, headless, peeled and deveined 36 ea.
Lemon grass, made into 12 5" skewers with core attached; reserve trimmings 2 ea.
Water 3 cups
White wine 1 cup
Bay leaf 1 ea.
Ginger root 1/2 tsp.
Cinnamon stick 1 ea.
TABASCO® brand Original Red Sauce 2 Tbsp.
Honey 1/2 cup
TABASCO® brand Original Red Sauce 1/2 tsp.
Clementine segments, membrane removed 36 ea.
Dijon mustard 1 Tbsp.
Sweet soy sauce 1 tsp.
Rice vinegar 1/2 cup
Parsley, chopped 1 tsp.
Grapeseed oil 1 cup
Salt and pepper to taste
Tatsoi leaves 1/4 lb.
Leeks, cut into 1/4" rings & blanched in salt water 4 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.


  1. Place 3 shrimp per lemon grass skewer. Combine water, lemon grass trimmings, white wine, bay leaf, ginger, cinnamon and 2 Tbsp. TABASCO® Original Red Sauce and bring to a simmer.
  2. Allow to steep for 20 minutes to extract the flavors. Place the shrimp skewers into the court bouillon and bring to a simmer. Remove from heat and allow to steep for 2 minutes. Do not overcook. Add ice to stop the cooking process and reserve for service.
  3. In a small stainless steel sauce pan, bring the honey and 1/2 tsp. TABASCO® Original Red Sauce to a simmer. Add the clementine segments and allow to steep for 2 minutes. Remove from heat and reserve.
  4. In a small stainless steel bowl, blend together the mustard, sweet soy sauce, rice vinegar and parsley. Slowly add the grapeseed oil while whipping to form emulsification. Adjust seasoning with salt and pepper. Lightly toss the tatsoi lettuce with enough vinaigrette just to coat the leaves.
  5. For each serving, on a chilled service plate, place the tatsoi in the center of the plate with 3 clementines on the side. Place a small mound of the blanched leek rings in the center next to the tatsoi and shingle a lemon grass shrimp skewer on top. Season with a drizzling of vinaigrette and pool a small amount of TABASCO® Green Jalapeño Pepper Sauce around the edge in droplets.

Yield: 4 servings