Top Chef, Season 9, Episode 4, Quickfire Challenge

Habañero Vinaigrette:

• 2 habaneros, seeded, deveined, blanched
• 1/2 cup olive oil
• 3 teaspoons sherry vinegar
• 2 teaspoons honey
• Salt and pepper, to taste

Rock Shrimp:

• 1/4 teaspoon paprika, minced and diced; marinade
• 1/2 teaspoon cumin, minced and diced; marinade
• 1 garlic, minced and diced; marinade
• 1/4 habanero, minced and diced; marinade
2 tablespoons extra virgin olive oil; marinade
• 1/2 teaspoon salt; marinade
• 3 ounces rock shrimp

Salad:

• 5 baby fennel
• 1/2 ounce queso fresco, diced
• 1/2 ounce pine nuts, toasted
• 1/4 ounce kalamata olives, quartered
• Olive oil, as needed
• Salt and pepper, to taste

Herb Salad:

• 5 cilantro leaves
• 5 basil leaves
• 5 parsley leaves
• 5 chervil leaves
• 5 chives

Vinaigrette:

1. Mix all ingredients together for vinaigrette.

Rock Shrimp:

1. Make marinade with paprika, cumin, garlic, habañeros, olive oil, and salt. Marinate rock shrimp, let sit for 20 minutes. Heat sauté pan until very hot, toss shrimp in sauté pan until slightly firm. Let cool.

Salad:

1. Toss baby fennel in olive oil, salt and black pepper and char grill until tender.

2. Toss queso fresco, pine nuts, olives and rock shrimp and baby fennel together, add vinaigrette.

3. Plate in center of plate, garnish with herb salad. Drizzle with habañeros vinaigrette.