Fennel-poached shrimp with pistachio aioli

I recently had the pleasure of sharing my Sicilian shrimp "martini" at the Charleston Wine and Food Festival! My amazing team and I carefully piped aioli into 300 2-ounce martini glasses, creating the perfect base. Each glass was topped with fennel-poached shrimp, tossed in an olive brine salsa verde, and garnished with Olinda olives on a skewer. To finish it off, we added a delicate edible flower petal from Ghost Grow 843. It's always a joy working alongside my friends and vendors—there's a true sense of teamwork as we make sure everyone stays busy and well taken care of! Check out my shrimp recipe below.

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