After the watermelon cube amuse, I wrapped some fresh (never frozen) Florida shrimp with a basil leaf and a half strip of bacon and tossed it on the grill. Once cooked (the bacon did a great job protecting the shrimp…I got a little distracted and would have burnt them otherwise!), I put them on a bed of mesclun from Sang Lee Farms, drizzled with some of the same balsamic-blackberry syrup, fresh tomato sauce and parm reg cheese. The picture isn’t great (looks like the syrup is all over the place) but Nena and her parents loved the course.

Continue Reading