Grilled Shrimp Tartine with a Sambal Lime Cream Chef Justin Companation Ingredients Shrimp tartine Sambal lime butter sauce Coriander vinaigrette Crispy shallots: Cilantro Green onion Sambal lime butter sauce: 1/4 cup sambal 1 cup cream 2 oz lime juice Reduce by half 1# butter Salt and pepper Coriander vinaigrette: 15 g coriander 130 g champagne vinagrette 44 g shallot 0.5 g xanthan 1 bunch cilantro 10 g garlic 447 g blended oil Directions Shrimp Tartine: Cut 1/2 inch slices of sourdough bread brush with melted butter and grill till golden brown. Coat shrimp in a light drizzle of olive oil and dust with salt and pepper then grill till shrimp is cooked through. Place shrimp on top of toast (3-5 shrimp) then ladle cream sauce over shrimp (2-3 oz.) Add a few dollops of vinaigrette then top with crispy shallots and cilantro. Sambal lime butter sauce: Put sambal lime juice and cream into the sauce pan and reduce by 1/2 -3/4, then add butter a spoonful at a time while whisking. Add salt and pepper to taste. Coriander vinaigrette Blend together all ingredients except oil, minced shallot, and chopped cilantro. Slowly add oil till smooth vinaigrette is emulsified together. Then fold in shallots and cilantro. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!