"Recipes from the Chef's Kitchen"

Palm Restaurant

1750 Tysons Boulevard
McLean, Va. 22102
703-917-0200

Executive Chef - Paul Lewis

Lindsey Gustin and Paul Lewis

Ingredients:
(Serves 8)
1)   1 Lemon
2)   4 Tomatoes - chopped
3)   1 Onion - chopped
4)   6 oz. Green Beans - cooked and chilled
5)   5 Jumbo Shrimp
6)   3 oz. Bacon Bits
7)   Light Vinaigrette or Extra Virgin Olive Oil
8)   Pickling Spice

Preparation:
1)   Cook jumbo shrimp in boiling water for 4 minutes
       with pickling spice and a lemon cut in half.
2)   Toss first six items in light Vinaigrette or Extra
       Virgin Olive Oil.

Ingredients:
(Serves 6)
1)   10 oz. Spinach
2)   5 cooked Scallops
3)   5 cooked Jumbo Shrimp
4)   1 sliced Red Onion
5)   Foccato Croutons (See Below)
6)   Mandarin Oranges
7)   2 chopped Tomatoes
8)   Peach Vinaigrette (See Below)

Preparation:
Mix the first seven ingredients together and
drizzle with the Peach Vinaigrette.

For the Peach Vinaigrette...
Ingredients:
1)   3 lb. of sliced Peaches
2)   3 cups of Sugar
3)   3 cups of Raisins
4)   3 oz. Champagne Vinegar
5)   3 cups of Honey
6)   2 cups Olive Oil

Preparation:
1)   Mix first four ingredients together and marinate
       for 30 minutes.
2)   Blend in a blender with 3 cups of honey and 2 cups
       of olive oil.

For the Foccata Croutons...
Foccata croutons are foccata bread cut in cubes and
baked in an oven at 350 deg. f. until done.

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