Sautéed Shrimp over Wilted Mustard Greens

4 tablespoons canola oil, divided
½  cup onions, diced
1 large bunch mustard greens, shredded
¼  cup rice wine vinegar
1 ½  cups chicken stock
Kosher salt & pepper to taste
2 shallots, minced
2 tablespoons Anaheim pepper, seeded & minced
1 ½  pounds medium shrimp, peeled & deveined
½  cup white wine
4 tablespoons cold butter, cubed
½  cup tomatoes, diced
¼  cup flat-leaf parsley, chopped fine

Preheat two large sauté pans on medium-high heat. Add two tablespoons of canola oil to the first pan. Add onions and cook for 3-5 minutes, stirring. Add the greens in small batches until all are in the pan. Season with salt and pepper. Cook for 5 minutes.

Stir in the vinegar and chicken stock and reduce by 2/3rds. Turn off the heat, cover and hold warm.

Add the remaining canola oil to the second pan, add shallots and peppers. Season with salt and pepper, cook for 3 minutes. Season the shrimp with salt and pepper and add to the pan. Cook for 3-5 minutes.

Add in the wine and reduce by half. Stir in the cold butter, tomatoes, and parsley. Adjust the seasoning if needed and serve on top of the greens.

Cold smoked gulf shrimp with grape almond curried yogurt on flatbread

20 each of the 11-15 count gulf shrimp
1/2 lb of red seedless grapes sliced thin
1 cup of Greek yogurt
4 oz toasted sliced almonds
2 tablespoons of chopped fresh cilantro
1/4 cup of orange blossom honey
1/2 cup of peeled cucumber seeded and diced small
2 tablespoons of curry powder
1 package of Naan flatbread
1 cup of hickory smoke chips soaked prior to smoking

Begin by taking your smoke chips and submerging them into water for at least 10 minutes you will also need a pan with a  insert perforated pan to allow the smoke to circulate throughout.  Next for the shrimp take and peel and devein them tail off preferably and toss lightly with a little olive oil.  Place your pan into oven with smoke chips or if preferred place onto grill outside for proper ventilation just make sure your grill is on very low.  Slightly ignite your chips with a Brule torch or propane torch allow to burn off and let smoke on a low temp for 5 minutes until smoke begins to roll slowly.  Place your shrimp onto perforated pan or onto a rack with aluminum foil slightly pierced with holes for approximately 10 minutes.  The shrimp should be partially cooked being that you are doing a cold smoke so into a sautéed pan place a tablespoon of oil until hot and flash your shrimp into the pan until cooked thoroughly and set aside.
For your grape curried yogurt first take your plain Greek yogurt and honey and mix together well when mixed incorporate all the rest of the ingredients and mix them all well.  Place your Naan bread either onto the grill briefly or into a sauté pan until toasty and warmed.  To finish with assembly cut your Naan bread into fifths place down your grape curried yogurt  onto the flatbread and then followed by the shrimp either serve this as a appetizer or just as a simple healthy lunch.  It would also pair well with a west coast oaky chardonnay or a pinot grigio!    Serves 4