A little out of the way recipe for a light, elegant and tangy appetizer that with the addtion of a few greens will turn into a great salad.
Start with the dressing; slice a few kumquats as thin as you can removing the seeds and reserving whatever juice they'll bleed.
Squeeze a few more and add the juice to the sliced fruit and the juice you reserved.
Mix in some extremely thin diced shallot, S&P, a bit of sugar to balance and some olive oil.
Peel and devein shrimp, slice them very thin and toss with the dressing.
Season the yellow tail "loin" with S&P and sear it quickly in an extremely hot skillet.
Slice it, arrange it on a plate and pour the shrimp and the dressing on it.
I like to serve it with a thin toast and a crispy green salad with some "exotic" fruit mixed in it.
Enjoy!
such a generous cook, sharing all his recipes :}
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