Ingredients:

For the Shrimp:
• Shrimp, Raw 12 each (13 to 15 in a pound size, cleaned)
• Chile Sauce 1/2 cup
• Garlic, Chopped 1 Tablespoon
• Cilantro, Fresh Chopped 2 teaspoon
• Thyme, Fresh, chopped 1/2 teaspoon (leaves only)
• Lime juice of 1 lime

For The Fire Roast Ratatouille:
• Zucchinni 1 each, large
• Eggplant 1 each, Japanese or straight
• Red Bell Pepper 1 each
• Red Onion 1 each, small
• Vine Ripened Tomato 1 each, large
• Chile Powder 1.5 teaspoon
• Cumin, Ground 1/2 teaspoon
• Corriander, Ground 1/2 teaspoon
• Olio Carli Pure Olive Oil 1/8 cup
• Balsamic Vinegar 1/8 cup
• Garlic, Chopped 1 teaspoon
• Salt and Pepper to taste

For The Tortilla Garnish:
• Corn Tortillas 3 each, 6 inch
• Corn Oil 2 cup

Instructions and Comments:

Method:

Start a day early on this recipe. Start with the garnish. Julienne the tortillas. Nice long strips is what you are looking for. Heat up the corn oil in a small pot to 350 (if you want to be sure of the temperature, use a candy thermometer) and fry the strips until they are nice and crispy. Strain them out of the oil using a chinoise (fine strainer). Place the strips on a paper towel. Store uncovered until service.

In a small mixing bowl add the chile sauce, lime juice, chopped garlic, chopped herbs, and a touch of salt and pepper. Cover the shrimp (thawed) with the marinade and store for at least 12 hours covered in the cooler.

For the day of service, Fire Up Your Grill! Start the Ratatouille. Dice the tomato and hold it separately. Slice the eggplant, and zucchini into 1/4 inch cuts lenghtwise. Peel and cut the onions into 1/4 inch thick rings. Try to keep the slices in tact, it will be easier to grill. Cut the red pepper into 1/4, remove the white pith and seeds. Now make the marinade. In a large mixing bowl, combine the 1/8 cup of each olive oil and balsamic vinegar, and the spices. (do not add the diced tomato) Toss the prepared vegetables in the marinade. Go To The Grill!! Cook the Vegetables on the grill until each slice has some nice dark marks on it. When they are done cool them down and dice them up. Remove the shrimp from the marinade, a little excess marinade is ok. (be sure to discard any left over marinade) Place the shrimp on the grill and completely cook them. Hold the shrimp hot while you finish the ratatouille. In a small saute pan heat a little oil until the pan just starts to smoke. Saute the chopped garlic until it browns slightly, add the diced vegetables including the tomato and simmer them for about 1 minute. Adjust the seasoning with additional spices and salt and pepper.

For Service, place a nice little pile of the ratatouille in the middle of each plate. Arrange the shrimp, litterally stacking them on top of each other on top of the vegetables. Garnish the plate with the fried tortilla strips as shown. Use a nice skewer of thyme for additional height. Enjoy!