Chef Conor Favre
Wright’s at the Biltmore
Arizona

Ingredients
1 cup Bay Shrimp
1 med. Size Ripened Tomato
1/4 English Cucumber
1 oz. cottonseed oil
2 ea silver dollar size corn griddle cakes
(recipe follows)
2 oz. Mango Horseradish Vinaigrette (recipe follows)
Baby Arugula (as needed)

Mango Horseradish Vinaigrette
1/2 mango
1/2 cup ketchup
1/2 cup mango puree
1 tbsp. horseradish (or to taste)
1 tbsp. lemon juice
1/2 tsp Worcestershire Sauce
Salt and Pepper to taste

Place all ingredients in mixing bowl and mix well.

Sweet Corn Griddle Cake
2 cups of cooked sweet yellow corn (removed from the stock)
1/2 cup honey
1/4 cup sugar
2 large whole eggs
1 ½ cups heavy cream
1 ½ cups corn meal
1/2 cup flour
1 tsp Baking soda
Salt to taste

In a food processor, continuously puree 1 cup of sweet corn. Add sugar, eggs, cream, cornmeal, salt, flour, baking soda, & finally honey. Remove from processor into mixing bowl and fold in 1 cup of remaining corn. Set aside.

Instructions
De-seed and small dice tomato, cucumber, & mango. Place in mixing bowl with Bay Shrimp, salt, pepper, & mango horseradish vinaigrette. Blend well and set aside. If desired, add more vinaigrette for a spicier taste. Over medium heat, warm a cast-iron skillet with cottonseed oil. Scoop griddle cake batter into skillet and form silver dollar size griddle cakes. Cook until golden brown and flip. Cook for 3 to 4 more minutes or until griddle cake is firm. Remove from plate and serve with shrimp mixture on top