Chef Jason Smith from Salt Life shares his recipe for Hawaiian Shrimp Bowl.

Shrimp 26 / 30 - 8

Butter - 2 oz.

Vegetable mix: red pepper, yellow squash, green zucchini - 4 oz.

Soy ginger - 3 oz.

Sushi Ruce - 8 oz.

Spinach - 1 oz.

Avocado 1/2 in diced - half

Preparation:

Step 1: Heat pan with 2 oz of clarified butter then add 8 shrimp 26/30

Step 2: After the shrimp is cooked 75% add Hawaiian veggi

Step 3: When the vegetales are warm add 3 oz. of soy ginger sauce and reduce slightly.

Step 4: Serve in a bowl over sushi rice and spinach and top with pineapple and surround with diced avocado and garnish with sesame seed and green onion.

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Cooking Sherry - 1.25 qts

Soy Sauce - 1.75 C

Lime Juice - 2 oz

Ginger, minced - 1.5 oz

Garlic, minced - 1.5 oz

Sweet Thai Chili - 1.25 oz