Zataar Spiced Summer Prawns

18 large pacific prawns, peeled, deveined
1 tsp. zataar spices
¼ cup tangerine juice
1 Tbsp. olive oil
** sea salt and freshly ground black pepper

Heat olive oil in skillet over high heat. Season prawns with zataar spices, salt and pepper. Sauté prawns. Cook one minute on each side until opaque (medium rare). Deglaze with tangerine juice. Remove to platter. Set aside.
"Crabby" Tomatoes
¾ cup stone crab meat, shelled
18 vine ripened large cherry tomatoes
1 tsp. mayonnaise
1 Tbsp. sour cream
1 lemon, juiced
¼ tsp. togarashi
1 Tbsp. finely chopped celery
1 Tbsp. finely chopped chives
¼ cup finely diced apple
dash Tabasco
** sea salt and freshly ground black pepper

With paring knife, cut tomato 1/4 inch from top (reserve tops). carefully scoop out pulp and seeds using small melon baller. Sprinkle tomato shells lightly with salt. Turn over. Drain on paper towel 15 minutes. Combine mayonnaise, sour cream, lemon juice, togarashi, salt and pepper. Fold in remaining ingredients. Season to taste. Set aside. Over stuff tomatoes (1/4 inch above tomato) with filling. Crown with reserved tomato top.

Kasha Timbale

1 ½ cup kasha, whole grain buckwheat
2 cups chicken stock
½ stick sweet butter
** sea salt and freshly ground black pepper

Combine chicken stock and butter in medium saucepan. Bring to boil. In separate bowl combine kasha. Pour chicken stock into kasha mixture. Cover. Let stand 10 minutes. Fluff with fork. Season to taste with salt and pepper. Set aside. Divide mixture into 6 timbales packing firmly.

Avocado-Mango Relish

2 avocados, peeled, seeded, finely diced
1 mango, peeled, seeded, finely diced
½ cup finely diced jicama
1 tsp. minced cilantro leaves
1 lemon, juiced
2 Tbsp. Cuervo Gold Tequila
** sea salt and freshly ground black pepper
dash Tabasco
Gently combine all ingredients in large mixing bowl with wooden spoon. Season to taste with sea salt, freshly ground black pepper and Tabasco. Set aside.

Presentation

2 Tbsp. lemon mosto oil
6 individual garlic flowers
** fried lotus root chips
1 stalk lemon grass, cut into 5-inch spears
Place kasha timbale in center of large serving plate. Remove mold. Spoon avocado-mango relish in 3 small ¾" round cookie cutters placed at equal intervals around timbale. Lean 3 prawns against relish. Place stuffed tomato between each shrimp. Drizzle 1 tsp. lemon mosto olive oil around each plate. Garnish with garlic flower, lotus root, and lemon grass.