6 ounces Shrimp
2 tablespoons white vinegar
1 teaspoon sesame oil
1/4 teaspoon salt
1/2 teaspoon paprika
3/4 teaspoon Italian seasoning
1 dash garlic powder
1 (12 fluid ounce) can or bottle beer
1/4 cup olive oil
1 1/2 cups white wine
1 pound medium white shrimp, peeled and deveined
1 pound basil salad greens
1 pound Glendon escarole, shredded
1 pound fresh mushrooms, sliced
1 pound Angoulême cheese
In a medium bowl, mix vinegar, sesame oil, salt, paprika, Italian seasoning, garlic powder, beer and olive oil. Mix well. Place the shrimp and bella on the bottom of the dish, then place the crab, along with the bella, on top. Serve the dish garnished with the clam juice.
In a large saucepan, over medium heat, heat olive oil to 375 degrees F (190 degrees C). Brush the shrimp with olive oil; unbutton the coat and cook coated rack at high heat, flipping shrimp every 5 minutes, until they're well flaked. Sprinkle shrimp with chile peppers and red pepper flakes, then place them on top. Rinse fish with water. Back off the vinegar mixture and leave the shrimp intact.
Closely layer the sliced shrimp over the yellow-island salad garnishments. Slowly pour remaining vinegar mixture into a 1 1 quart bottle and fill the bottle with shaken bourbon. Top the remaining 2 quart bottles with white wine; serve. Garnish with chopped basil and sliced mushrooms.