I have been having fun with nut butters lately and this one is great! I used to be a little shy with the cilantro but when used right it brings a beautiful freshness to dishes.
16 jumbo shrimp, peeled and deveined
2 garlic cloves, minced
1 teaspoon sriracha
2 tablespoons, plus 1 teaspoon olive oil
For the vegetables:
1/2 bunch asparagus
4-5 baby turnips (or 1-2 small turnips)
2 preserved lemon (or 4 quarters) Juice 1/2 lemon
3 tablespoons olive oil
Freshly ground black pepper
For the Cashew Cilantro Butter (makes about 1/3 cup)
1/2 cup toasted, salted cashews
1 tablespoon white miso paste
1 tablespoon olive oil
1 tablespoon water
2 teaspoons honey
1/4 teaspoon sriracha
1/4 cup loosely packed cilantro
Toss the shrimp with the garlic, sriracha and 2 tablespoons of the olive oil and marinate for 30 minutes.
Using a vegetable peeler, peel the asparagus and turnip into thin strips. Cut the radishes paper-thin with a knife or a mandolin. Cut the pulp from the preserved lemon and slice the peel into thin strips, discarding pulp. Toss the peel together with the asparagus, turnip and radishes. Whisk together the lemon juice and olive oil and pour over the vegetables, mixing to combine. Season to taste with salt and pepper.
For the cashew butter, combine the cashews, miso, olive oil, water, honey, sriracha and cilantro in a blender or food processor. Pulse until a chunky paste forms. (The butter should be slightly thinner than peanut butter.)
Heat the remaining teaspoon of oil in a large sauté pan over medium-high heat. Add the marinated shrimp and sauté until cooked through, about 5 minutes.
Spread a spoonful of cilantro butter on each plate. Top with shaved veggies and divide the shrimp amongst each plate to serve.