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Method
of Preparation:
Slice plum tomatoes in halves and set aside for service. Place butter in a medium heated sauté pan. Place shrimp patty in sauté pan and cook until golden brown on both sides, then finish in a 350° oven. It will take about 15 minutes.
Brush Brioche bun with butter and place it on a griddle until brown. Once browned, remove from griddle and place scallion aïoli on bottom half of bun. Place the shrimp patty on top of the scallion aïoli and garnish with lettuce.
Presentation:
Place the shrimp and artichoke sandwich in plate and serve "open faced". Place a bed of romaine lettuce in one corner of plate. Place asparagus fries on top of lettuce and garnish with plum tomates.
Serving Size: 1
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