Choice Of Three Recipe

Assemble skewers

Pat cherry tomatoes and mozzarella dry with paper towel. On each wooden skewer thread one cherry tomato, one basil leaf (folded if large), then one mozzarella ball. Repeat so each skewer holds one set (tomato + basil + mozzarella).

Arrange skewers on a platter. Drizzle evenly with extra-virgin olive oil and balsamic glaze. Sprinkle sea salt and freshly ground black pepper over the skewers right before serving.

Prepare shrimp

Rinse shrimp and pat dry. In a bowl toss shrimp with olive oil, minced garlic, smoked paprika, chili flakes, salt and black pepper until evenly coated.

Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook 1.5–2 minutes per side, until pink and opaque. Remove from heat and transfer to a plate. Toss shrimp with lemon juice.

Make spicy mayo

In a small bowl combine mayonnaise, sriracha and chopped cilantro. Taste and adjust heat or salt as desired.

To assemble: place one cooked shrimp (or two smaller pieces) in each butter lettuce cup, add a small dollop (about 1/2 tsp) of spicy mayo, garnish with a few cilantro leaves, and serve immediately so lettuce stays crisp.

Toast crostini

Preheat oven to 200°C (400°F). Slice baguette into 1/2-inch slices, brush lightly with olive oil, and arrange on a baking sheet. Toast in oven 6–8 minutes or until golden and crisp. Set aside to cool slightly.

Cook mushrooms

In a large skillet over medium heat melt butter with 1 tbsp olive oil. Add chopped shallot and sauté 1–2 minutes until translucent. Add sliced mushrooms and cook, stirring occasionally, until they release moisture and start to brown, about 6–8 minutes. Add minced garlic and thyme and cook 30–60 seconds until fragrant. Pour in the white wine to deglaze the pan and cook until liquid evaporates, about 1–2 minutes. Season with salt and black pepper. Stir in chopped parsley and remove from heat.

Assemble crostini

Spread about 1 tsp of creme fraiche or soft goat cheese onto each toasted baguette slice. Top with a generous spoonful of the warm mushroom mixture. Garnish with an extra pinch of thyme or parsley and serve warm.