(Serves 8)

30 shrimp peeled and deveined
1 gallon of boiling water with 2 tablespoons of sea salt in it
1 tablespoon lemon juice
1 tablespoon Florida bay seasoning

Have an ice bath ready.
Place shrimp in boiling water for exactly 3 minutes and immediately place in ice water. Drain shrimp and toss with lemon juice and seasoning.

Thai Chili Aioli
1/2 ounce peeled, fresh ginger
1/4 cup minced onions
1/4 cup minced garlic
1 ounce Thai chili paste
1/4 cup lemon juice
1/2 cup champagne vinegar
1 quart mayonnaise
1/4 cup sesame oil
2 tablespoons soy sauce
1/4 cup sugar

In a blender puree ginger, onion, garlic, Thai chili paste and lemon juice until smooth. In large mixing bowl, blend with remainder of ingredients; refrigerate.

Grey Goose Bloody Mary Sauce
1 cup Bloody Mary mix
1/4 cup Grey Goose Vodka
1/4 cup of reserved tomato liquid from tomato tartar (see recipe for spoons)
1 tablespoon of black pepper
1 teaspoon Tabasco
1 teaspoon Worcestershire sauce

Assembly
Mix all together and strain though a chinoise.

To serve
1 head Napa cabbage
1/2 pound of very good crabmeat
Pumpkin seed oil, as garnish

Chiffonade the cabbage and toss with enough of the Thai chili aioli to coat then toss in the crabmeat. Place a pool of the Bloody Mary sauce, then a portion of the cabbage slaw, and top with 4-6 shrimp. Drizzle with pumpkin seed oil.