Tempura Shrimp with Arugula, Chili Aioli

Yield: 6 people

Tempura Shrimp:
1 cup flour
8 oz. soda water
Pinch of baking soda
1 tbs. sea salt
2 tbs. sesame seeds
12 jumbo gulf shrimp
2 cups canola oil

Whisk together the flour, water, baking soda, sea salt, and sesame seeds. Heat the oil in a small deep fryer to 350 degrees. Dip the shrimp in and fry them for 2 minutes. Drain them on paper towels and season with fine salt.

Chili Aioli:
1/2 onion
1/2 celery stalk
1" ginger
1/2 cup cherry tomatoes
1/2 lime, juiced
2 tbs sesame oil
2 tbs Chili Sambal
1 tbs mirin
1/4 c soy vauce
1/4 c rice vinegar
1 whole eggs
Salt
Grapeseed oil

Combine all ingredients in blender except oil. Blend until smooth and strain through chinois- discard solids.
Add back into blender and drizzle oil in slowly.

1 large bunch arugula
2 lemons, juiced
4 tbs. olive oil
Salt and pepper

To serve: Toss the arugula with the lemon juice, olive oil, and seasoning. Lay the shrimp on top and drizzle the chili sauce around.