Grill lightly in a sauté pan and place in a lemon butter sauté to finish. Skewer the prawns with chopsticks for the presentation. The shrimp sits atop orange zest and candied cranberry risotto with mint and Wasabe. The Risotto is surrounded with Nori. A peppered mango curry is the sauce nappe and a zucchini fan compliments the plate color and brings out the Nori.
Source: Ocean Garden Products and Chef James Tonkovich, The Windmill Club, Billings, MT
