Chef Chris Rossi
Citron
Oakland Raiders

For the Rice Bean Salad
2 cups Rice Beans, Washed and Soaked for 4 Hours Minimum
2 cups - 1/4 inch Diced Red Bell Pepper
1/2 cup Red Onion-Julienned thinly and Rinsed Well under Cold Water
2 cups Julienned Celery (On the Bias)
1/2 # Baby Arugula or other Salad Green of Choice
1/4 cup Italian Parsley Leaves-Whole
1/4 cup Sherry Vinegar
1/2 -2/3 cup Extra Virgin Olive Oil
1 tsp Minced Garlic
Salt and Pepper

Begin by Cooking the beans. Place in a heavy guage pot and cover with cold water. Bring to the simmer quickly and then lower heat to a siimmer. Be careful at this point as Rice beans break apart easily so refrain from stirring but once or twice during cooking. Beans take as long as they take so be prepared for at least one hour of cooking time. Be sure to cook them enough but not to be overdone and mushy. The beans should not be chalky in the middle when done but still firm. Drain the beans and place in a large mixing bown for all the rest of the ingredients. Allow to cool slightly covered with a damp paper towel so they do not dry out. While you are waiting for the beans to cool, make the vinaigrette by taking the vineger, garlic and olive oil and mixing well. Season the vinaigrette with salt and pepper. Dress the beans with 1/2 of the vinaigrette while still very warm and set aside to cool completely. Add the rest of the vegetables and place in the refrigerator for at least 2 hours or until ready to serve. To finish, add the Arugula and taste the salad for salt and pepper.

For the Prawns
1 # Shrimp, peeled, tail removed and deveined
4 Bay Leaves
8 Whole Allspice Berries
1 Stalk of Celery
2 Cloves Garlic-Crushed
4 Shallots-sliced
1/2 tsp Coriander ground
1/2 tsp Red Pepper Flakes
1 Tbsp Salt
1 Tbsp Sugar
1/3 cup Orange Juice
1/3 cup Lime Juice
1/3 cup Lemon Juice
1/2 cup Red Vinegar

Place 4 cups of Water, Bay Leaf, Allspice, Celery, Garlic and Shallots in a non-reactive saucepan and place over high heat to Bring to the boil. Simmer for 5 minutes to infuse the flavor. Place the Shrimp in a non-reactive bowl and strain the liquid over the prawns and stir for 1 minute. This parcooks the shrimp and is not intended to finish the cooking process. Let stand for 5 minutes then strain off the liquid. While the prawns are cooling make the pickling liquid. Combine the Salt, Citrus juice, vinegar and sugar. Mix with the prawns and place in a Zip lock baggie and refrigerate for 24 hours. If you want to hold the prawns for more time, drain off the liquid after the first 24 hours.

Chimichurri Sauce
1 cup (packed) Fresh Italian Parsley Leaves
1/4 cup (packed) Fresh Cilantro Leaves
2/3 cup Extra Virgin Olive Oil
1/3 cup Red Wine Vinegar
1 Lemon, Zest and Juice
2 Garlic Cloves, peeled
3/4 tsp Dried Crushed Red Pepper
1/2 tsp Ground Cumin
1/2 tsp Salt
1/2 tsp Ground Black Pepper

Puree all ingredients in a food processor and taste for seasoning. Allow to sit for 15 minutes.

To Assemble Plate
Place rice bean salad on a plate and arrange 4-5 prawns on top.
Drizzle Chimichurri sauce all around and enjoy!!