
Mayhaw Pickled Shrimp and Grilled Watermelon Panzanella
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
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