Grilled Shrimp with Sherry Shrimp Sauce and Salmon Tartare

Prepare the shrimp: Using scissors, trim the sharp points from the shrimp heads. Snip down the back of the shell, remove the vein, and peel the shell, leaving the head and tail intact. Reserve all shells and heads for the sauce.

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the reserved shrimp shells, diced onion, carrots, and celery. Sauté until the vegetables soften and the shells turn pink and fragrant.

Add fresh thyme and smashed garlic to the pot. Continue to cook until aromatic. Stir in the tomato paste and cook, stirring constantly, until it darkens in color and caramelizes, about 2-3 minutes.

Sprinkle in the smoked paprika and stir to bloom the spice for 30 seconds. Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half.

Add the parsley stems and water. Bring to a boil, then reduce the heat to a simmer. Cover and let the stock simmer for 1 hour to extract all the flavor.

While the sauce simmers, prepare the salmon tartare. In a small bowl, gently toss the cubed avocado with 1 tsp olive oil, 1 tsp lemon juice, and a pinch of salt.

In a separate bowl, marinate the cubed salmon in yuzu soy sauce for about 10 minutes.

To assemble the tartare, place a ring mold on each plate. Add a layer of the seasoned avocado, followed by a layer of the marinated salmon. Top with a layer of crispy fried shallots.

Carefully lift the ring mold. Pour a little more yuzu soy sauce around the base of the tartare. Garnish with a dollop of caviar and a sprinkle of finely sliced chives.

After the sauce has simmered for an hour, carefully transfer the contents of the pot to a blender. Blend on a low speed just to break everything down and release more flavor.

Strain the blended mixture through a fine-mesh sieve back into a clean pot, pressing on the solids to extract all the liquid. For an extra smooth sauce, strain two more times through progressively finer sieves.

Bring the strained sauce to a simmer and let it reduce slightly. Stir in the heavy cream. Remove from heat and whisk in the cold, cubed butter one piece at a time until the sauce is glossy and emulsified.

Season the sauce with salt to taste and finish with the sherry vinegar. Just before serving, stir in the chopped parsley and remaining sliced chives.

Prepare the shrimp for grilling. Toss the cleaned shrimp with avocado oil and season with salt. Skewer them if desired to make them easier to handle on the grill.

Grill the shrimp over high heat for 1-2 minutes per side, until they are nicely charred and just cooked through.

Prepare the side vegetables by pan-roasting the patty pan squash and sprouting cauliflower until tender and slightly browned. Squeeze fresh lemon juice over them before serving.

To plate the main course, spoon a generous amount of the sherry shrimp sauce onto each plate. Arrange the grilled shrimp on top of the sauce. Place the roasted vegetables on the side and garnish with extra chives.