Ginger Soy Dipping Sauce

1 tablespoon ginger chopped

1 tablespoon scallion chopped
1 tablespoon peanut oil
2 tablespoons light soy sauce
1 tablespoon water
½ teaspoon sugar
¼ teaspoon Chinese black vinegar

Mix the ginger and scallion in a small heat-proof bowl. Heat up 1 tablespoon of oil until it just starts to smoke, and pour it over the ginger and scallion to flash fry the mixture. Now, add the light soy sauce, water, sugar and black vinegar. Stir until the sugar is completely dissolved. Divide among individual serving bowls.

Roasted Shrimp Panzanella

4 cups 1-inch diced bread; crust removed

1 cup olive oil

1 lb (16-20 count) shrimp, peeled and deveined

1/4 cup plus 2 tablespoons red wine vinegar

1 tablespoon minced garlic

1 tablespoon Dijon mustard

1 lb Campari tomatoes sliced in wedges

1 cucumber, peeled, halved lengthwise with seeds removed, sliced 1/2"

1 yellow, red or orange bell pepper, sliced in strips

1/4 red onion, 1/4" quarter or half rounds

1/4 cup capers drained

3 oz baby arugula

1/4 - 1/2 lb feta cheese

salt

pepper

Preheat oven to 400 degrees.

For the croutons, place bread on sheet pan and drizzles with olive oil, sprinkle with salt and pepper, spread in one layer. Bake for 5 minutes, flip and bake for another 5 or until browned. Transfer and set aside.

Dry shrimp. On same sheet pan toss with olive oil, salt and pepper. Spread and roast for 10 minutes. Transfer and set aside. 

Whisk together 1/4 cup vinegar, garlic, mustard, salt and pepper, emulsify 3/4 cup olive oil into mixture. Set aside.

At room temperature, in large bowl, combine cucumber, tomatoes, bell pepper, red onion, capers and shrimp with a small amount of dressing. Add arugula and and feta, remain dressing and lightly toss and sprinkle with red wince vinegar, salt and pepper. 

Horiatiki (Greek Village Salad)

ripe tomatoes
cucumber
red onion
bell pepper
Kalamata olives 
feta cheese
dry oregano
3 parts extra virgin olive oil 
1 part red wine vinegar

Cut the tomato into wedges not cubes. Peel the cucumber; slice in quarter-inch rounds and cut the rounds in half. Thinly slice onion (half rings) and bell pepper (strips). Put tomatoes and cucumbers in a shallow bowl and combine. Top with sliced onion and pepper. Add the olives and sprinkle with oregano. Spoon on feta. Add more oregano. Whisk together olive oil and vinegar and oregano; drizzle over salad. Salt to taste

“Clams Casino” Toast

1 can chopped clams; drained

1 clove garlic; minced

2/3 cup Pecorino Romano cheese; grated 

lemon zest

dried oregano

red pepper flakes

1 English muffin

Stir together clams, pecorino cheese, garlic, dried oregano, lemon zest and red pepper flakes. Toast an English muffin. Spoon the clam mixture onto the muffin, then broil until bubbling, just a few minutes. A little singe around the edges of the bread is a bonus.