Wild About Shrimp
Spring in the Lowcountry marks the return of beach weather, banks of hot pink azaleas at their peak, and the start of shrimp season. For Charleston chef Jacques Larson, that means shrimp tonnato salad on the menus at his two area restaurants, Wild Olive and the Obstinate Daughter. A classic sauce from the Piedmont region of Italy, tonnato’s claim to fame is its supporting role in the iconic dish vitello tonnato, but Larson uses it on everything from roasted pork to this riff on tuna nicoise. “It’s a great spring dressing,” he says. “It’s hearty but acidic enough to make the vegetables pop.”
Jaques Larson uses Carolina shrimp for this recipe but any wild shrimp will do.
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