TIPSY SPICY SHRIMP RECIPE 

Restaurant: Tipsy Turtle

Serves: 1 

• Olive oil 
• 7-10 shrimp, peeled and deveined 
• 2 cloves garlic, minced 
• ¼ shallot, minced 
• Sriracha 
• 1 tablespoon butter 
• White wine (whatever you like to drink, pinot grigio, sauvignon blanc, etc.) 

Heat pan with olive oil. Add shrimp and sear on one side. Next, add garlic and shallot. Sear shrimp on other side. Add sriracha. Deglaze with white wine. Turn off heat to finish and add butter, incorporating with other ingredients. Serve with your favorite crunchy garlic bread. 

1223 Periwinkle Way, Sanibel; 239-472-1771, tipsyturtlerestaurant.com  

VEAL AND EGGPLANT INVOLTINI 

Restaurant: Bruno’s of Brooklyn

Serves: 2 

• 6 slices of eggplant, sliced long 
• 2 four-ounce veal scaloppini, pounded thin 
• 2 large scallions sliced down the middle, lengthwise 
• 2 medium plum tomatoes, diced 
• ½ cup Sopraffina ricotta 
• ½ cup Del Pastaio ricotta 
• 2 ounces grated Parmigiano  
• 1 ounce parsley, chopped 
• Salt 

Salt sliced eggplant and sauté for 2 minutes on each side in a heated and oiled sauté pan. Lay veal flat and layer sliced eggplant, scallion, diced plum tomatoes, both varieties of ricotta, Parmigiano and parsley. Roll tightly and place a short skewer to hold the roll in place. 

• 3 cups bread crumbs 
• 1/8 teaspoon pink Himalayan salt 
• 1/8 teaspoon coarse ground black pepper 
• ½ teaspoon fresh chopped garlic 
• ¼ teaspoon dried oregano 
• Olive oil 
• White wine 

Mix bread crumbs, salt, pepper, garlic, oregano and a splash of olive oil in a bowl and mix well. Coat the bottom of a sauté pan with olive oil and bring to high heat. Roll veal in bread-crumb mix. Sauté for 2 minutes on each side until golden brown. Add a generous splash of white wine to the pan and reduce. Remove skewer and cut in half to expose layered ingredients. Place over a salad or pasta if desired. 

2112 Second Street, Fort Myers; 239-278-0211, brunosofbrooklyn.com  

RUTH’S CHRIS BARBEQUE SHRIMP 

Restaurant: Ruth's Chris Steak House

Serves: 4 

• 1 ounce canola oil 
• 20 each 16/20 shrimp (peeled and deveined) 
• 1 tablespoon plus 5 teaspoons chopped green onions 
• 2 ounces dry white wine 
• 1 teaspoon fresh chopped garlic 
• 4 tablespoons Worcestershire sauce 
• 1 teaspoon Tabasco sauce 
• ½ teaspoon cayenne pepper 
• ½ teaspoon paprika 
• 8 ounces salted butter 

Place a large cast-iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. Remove shrimp and set aside. Add green onions and cook for 1 minute. Add white wine and reduce the volume by half. Add chopped garlic, Worcestershire, Tabasco, cayenne and paprika. Shake the pan well. Cook for 1 minute. Reduce the heat to low. Cut butter into small chunks and slowly add to pan, shaking fast to melt butter. Continue to add butter and shake until melted. Add shrimp back to pan and toss well, coating with butter and heating all the way through. 

Coconut Point, 23151 Village Shops Suite 101, Estero, 33928; 239-948-8888, ruthschris.com  

ASIAGO CRUSTED CHICKEN 

Restaurant: Burntwood Tavern

Serves: 4 

• 4 eight-ounce boneless chicken breasts 
• 2 eggs 
• 1 cup all-purpose flour 
• 1 cup panko or plain bread crumbs 
• 1/3 cup grated Asiago or Parmesan cheese 
• 1 tablespoon parsley, chopped 
• 2 teaspoons kosher salt 
• 2 teaspoons cracked black pepper 

Whip eggs and 1 ounce oil. Mix the bread crumbs, cheese, parsley, 1 teaspoon each of salt and pepper. In three separate bowls place flour, egg mixture and bread crumbs. Lightly pound the chicken breasts to achieve a uniform thickness. Dredge each chicken breast in flour, then in egg, then in bread crumbs, coating completely. Heat nonstick sauté pan to medium heat and add 2 ounces oil. Add chicken, cooking on each side until golden brown. Remove and season with 1 teaspoon each of salt and pepper. 

BABY LAMB CHOP   

Restaurant: 21 Spices

Serves: 6 

• 6 lamb chops (cleaned and cut into individual bones) 
• Marinate in the refrigerator for 3 hours or overnight in the following: 
• 2 teaspoons Dijon mustard 
• 1/4 cup cilantro 
• 2 teaspoon chopped ginger and garlic paste 
• 2 lemons, juiced  
• 5 tablespoons chopped mint 
• 1 teaspoon garam masala 
• Salt and pepper  
• 3 teaspoons vegetable oil  

Spray the grill and heat to 350 degrees F. Take chops out of marinade and grill to required or preferred temperature. Serve with chutney. 

If using sauté pan, use some vegetable oil and make sure the pan is hot (not smoking enough to sizzle) and sear both sides until brown. Finish in 300-degree F oven for 10 minutes. 

Mint Chutney  

• ¼ pound fresh mint   
• 1 small jar of sweet mango chutney 

Mix all together in food processor until smooth. Add cayenne if you prefer it spicy. Serve cold.