WDM Leaders

1 pound (16-20 count) all natural shrimp, raw, peeled, tail on
1 tablespoons garlic infused olive oil
sea salt and black pepper, to taste

Season the shrimp with salt and pepper on both sides.  Heat a large sauté pan or grill over medium-high heat; add the olive oil.  Place the shrimp in the pan or on the grill and sear for 2-3 minutes. Carefully turn shrimp and continue to cook for 2-3 minutes more or until shrimp is fully cooked.  To serve, place the chilled quinoa salad (listed below) on a plate and top with 4 shrimp. Place the baby arugula salad (listed below) on top of the shrimp and drizzle the preserved lemon vinaigrette around the plate; serve immediately. Serves 4.

½ cup quinoa grain, rinsed
1 cup chicken water
2 tablespoons garlic infused olive oil
juice and zest of 1 lemon 
¼ cup red onion, julienne
3 tablespoons fresh Italian parsley, chopped
2 tablespoons fresh mint, chopped
½ cup small cherry tomatoes, sliced in half
½ cup English cucumber, small diced
sea salt and black pepper, to taste

In a small saucepot, bring the 1 cup water to a boil; add the quinoa and cook over medium-high heat for 12 minutes or until all of the broth is absorbed.  Remove from the heat, cover and let sit for 5 minutes.  Fluff quinoa with a fork and place in the refrigerator.
Once the quinoa is chilled, add garlic oil, lemon juice, zest, red onions, parsley, mint, tomatoes and cucumber; toss to combine.  Season to taste with salt and black pepper.  Cover, and refrigerate for at least 1 hour to allow flavors to combine.  Makes 4 - ½ cup servings.

2 ½ cups baby arugula
2 tablespoons crumbled feta
2 tablespoons pitted Kalamata olives, quartered
2 tablespoons preserved lemon vinaigrette (see below)
sea salt and pepper, to taste

In a bowl, combine arugula, feta, kalamata olives and enough vinaigrette to lightly coat greens; season to taste with salt and pepper.  Serves 4.

how many cups does this make?
2 tablespoons preserved lemon rind, minced (see below)
juice of 1 lemon
½ teaspoon Dijon mustard
3 tablespoons olive oil
sea salt and pepper, to taste

In a small bowl, place preserved lemon rind, lemon juice and mustard and whisk until combined.  Slowly add the olive oil, whisking constantly until and emulsion is created.  Season well with sea salt and pepper.Makes ¼ cup.

8 small to medium meyer lemons
½ cup kosher salt – need to know if ½ cup or 1 cup
1 cup fresh lemon juice, as needed – need amount
2 tablespoons dried Mediterranean herb mix – need complete nutrition facts of this packaging. This is ½ tablespoon dried parsley, ½ tablespoon dried thyme, ½ tablespoon dried oregano, ½ tablespoon dried mint.

Wash and dry a 4-cup capacity glass jar with a plastic or plastic-lined lid (a metal lid could corrode).  Wash and dry lemons.  Cut each lemon lengthways into quarters without cutting all the way through to the base.  Repeat with remaining lemons and fill each lemon with as much salt as possible.  The salt extracts juice from the lemon, softening the rind.  In the bottom of the jar, place 2 tablespoons kosher salt and 1 tablespoon perfect pinch blend; push lemons into jar and top with the last tablespoon of the perfect pinch seasoning.  Pour enough lemon juice in the jar to completely cover lemons.  Seal, label and date.  Place in a cool place, away from direct sunlight, for at least 4 weeks.
To use, remove a lemon from brine and rinse under cold running water to remove saltiness.  Pat dry with paper towel.  Use a sharp knife to cut flesh from rind and discard.  Cut off white pith from rind and discard pith.  Makes 8 cups.