This afternoon we received our seafood from Florida. Our parcel contained two types of shrimp, both with individual flavors and exquisite freshness. The quality of the shrimp has inspired several new dishes: the reds with salt-roasted apricot and spruce gin, and the pinks served raw with tequila vinegar, ramp kimchi, and smoked soy sauce. We also brought in some clams and are exploring ways to make them shine. I enjoyed marinating them with our pickled green almonds and serving them with zucchini and roast chicken jus.
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