Spicy Shrimp with Pan-Seared Romaine and Chickpea Puree INGREDIENTS: Yield: CHICKPEA PUREE One 15-ounce can chickpeas, drained and rinsed 1/4 cup tahini 1/4 cup lebneh or plain Greek yogurt 1 teaspoon minced garlic 1 teaspoon sherry vinegar 3/4 teaspoon kosher salt ROMAINE AND SHRIMP 1/4 cup grapeseed or other neutral oil 2 tablespoons sherry vinegarContinue reading

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