Kamron Perry

Mayhaw Pickled Shrimp and Grilled Watermelon Panzanella

July 24, 2016

Congaree Rice Croutons, GYO Pea Shoots, Basil Seed Vinaigrette BY CHEF MIKE RAMSEY, Executive Chef at Jacksonville Golf and Country Club 1 pound Mayport shrimp, peeled (you should have 26-30 per pound) 1 seedless watermelon, peeled and cut into 1’ slices Jupiter Rice Croutons (see recipe) Mayhaw Pickling Brine (see recipe) Basil Seed Vinaigrette (see recipe) 1 cup pea shoots

Food + Drink·Recipes

1901 Wild Wing Recipe

BY JOHN FORD INGREDIENTS chicken wings cut at the joint discarding the tip, leaving the drumette and wingette 4 Tbsp Old Bay seasoning 4 cups tangy bbq sauce 4 Tbsp hot pepper sauce (John makes his own famous 1901 pepper sauce, but that’s a secret.) PREPARATION Start Charcoal Grill: Prepare