• 6 ea. Lobster Ravioli blanched
• 10 ea. 31/40 Shrimp
• 1 tsp Cajun Seasoning
• ½ oz. Blended Oil
• 3 oz. Black Pepper Shrimp Sauce
• 2 oz. Grape Tomatoes
• ¼ tsp Salt and Pepper
• ½ oz. Whole Butter
• 1 oz. Spinach
• 1 pinch Parsley
Cook ravioli in boiling water.
Season shrimp with Cajun seasoning.
Heat oil in a sauté pan.
Add shrimp and sear, cook half way and flip.
Add black pepper shrimp sauce and grape tomatoes.
Season with salt and pepper, heat through.
Add butter and stir to incorporate.
Drain ravioli well and add to sauce along with spinach. Toss.
Place ravioli on a large round plate and top with shrimp and sauce.
Garnish with parsley.