Ingredients

• 1 pound peeled and deveined shrimp
• 3.6 grams activa RM
• 2 teaspoon chopped chervil
• Salt
• Cayenne pepper, to taste
• 260 grams grapefruit juice (2 large grapefruits)
• 10 grams agave nectar
• 4 grams versa whip 600k
• .65 grams xanthan gum
• 1 ripe avocado
• 1 teaspoon glucose
• 1 tablespoon fresh lime juice
• 2 tablespoons extra-virgin olive oil
• Salt
• 1 English cucumber
• Salt
• 1 tablespoon citron vinegar
• Agave nectar, to taste
• Shaved jalapeno
• Micro flowers
• Cilantro leaves
• Wild char roe
• Micro amaranth

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Instructions

1. Special equipment: cryovac bag
2. Dice the shrimp and toss with activa, chervil, salt and cayenne to distribute evenly. Place inside a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes. Place in ice bath and slice thinly when completely cooled.
3. Place grapefruit juice, agave nectar, versa whip and xanthan gum in a bowl and whisk until it reaches a meringue like texture.
4. Place avocado, glucose and lime juice in a blender and process until smooth, slowly drizzle in the olive oil ad season with salt.
5. Peel and dice the cucumber into a 1/4-inch dice. Toss with salt, citron vinegar and agave nectar. Place inside a cryovac bag and compress.
6. Yield: 4 servings
7. Arrange the shrimp on the plate and garnish with remaining components.