Recipe: Shrimp a la plancha with escabeche vegetables, courtesy of Ben Geltzer of Latitude 41.

Serves 4

Ingredients 16 large shrimp, cleaned ¼ cup olive oil ¼ cup kosher salt 1 tbsp chili powder 1 tbsp garlic powder 1 tbsp smoked paprika 1 tsp ground cumin ½ tsp ground cayenne pepper Method


Toss the shrimp in the olive oil, then the spices.

Roast in a 450 degree oven till just cooked through.

Meanwhile, cut a slice of baguette or other crusty bread and lightly toast or grill.

To serve, arrange cooked shrimp on toasted bread and top with escabeche (recipe follows).

Escabeche Ingredients 2 shallots, julienne 1 carrot, julienne 1 red bell pepper, julienne 2 green onions, thin slice 2 cups red wine vinegar ½ cup sugar ¼ cup kosher salt 2 tbsp parsley leaves Method

Add sugar and salt to vinegar, heat while stirring to dissolve .

While hot, pour over vegetables, cool completely.

When cool, add parsley leaves and mix thoroughly.