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ROCK SHRIMP SALAD OVER MICR SPROUTS WITH CHARLESTON GRILL POTATO SKINS IN A LEMON THYME GINGER CREAM

32 rock shrimp
12 oz. Mixed micro sprouts
1 large onion, sliced
3 oz. Butter
12 baby Yukon golden potatoes
6 slices bacon, cooked crispy
3 ½ oz. Pieces foie gras, pan seared in a hot pan (keep rare)
chive sprigs for garnish
lemon zest for garnish
2 cups frying oil

For the Sauce:
½ cup dry white wine
¼ cup noilly prat vermouth
2 shallots, chopped
1 oz. Fresh ginger root chopped
2 cups whipping cream
salt to taste
fresh ground white pepper to taste
1 tbsp. lemon thyme leaves

1. Reduce the white wine vermouth and shallots to 1 ½ tbsp. of liquid.
2. Add the cream and fresh ginger and reduce by half.
3. Salt and pepper to taste
4. Pass the sauce through a strainer
5. Add fresh lemon just before serving
6. Hollow out the potatoes with a melon baller. Deep fry until tender.
7. Caramelize the sliced onion in 1 oz. Of butter. Salt and pepper to taste and cook slowly for 15 minutes.
8. Add the bacon to the onion and place this in a food processor. Puree until smooth.
9. Fill the potato skins with this onion/bacon puree and top each potato with a piece of pan seared foie gras.
10. Heat potatoes in the oven at 375° for 5 minutes.
11. Heat 1 oz. Of butter in a large sauté pan
12. Quickly sauté the rock shrimp ½ minute on each side.
13. Place the sprouts in the middle of the plate. Arrange the potato skins around the salad. Top the sprouts with seasoned and sautéed rock shrimp (hot). Spoon the warm ginger and lemon thyme sauce over the salad. Garnish the plate with lemon zest and chive sprigs.