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There is a new restaurant in downtown and its making some noise with Chef Kevin Lee behind the wheel offering a refined, yet relaxed dinning experience. I love the style, decor and of course the menu of PAI Honolulu on Merchant street in the Harbor Court building.


Chef Kevin is no stranger to incredible kitchens as he did his time in a few Michelin star restaurants. When you ask what type of food he serves, its hard to put your finger on one particular style but I will say he can do it all. Fresh, local ingredients with hints of Chinese, Japanese, American. All that matters is his food is clean and ONO. Today he shares one of his secrets from his menu that won’t disappoint, Chilled Poached Shrimp Salad.

Posted By: As Seen on OC16
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US Metric

2 qts water
1 lb shrimp (peeled, de-veined, and de-headed)
1/2 lemon, squeezed
2 Tbsp Old Bay Spice
2 qts Ice 1 pinch of salt
1 Meyer lemon
1 lime
1 orange
Chili water vinaigrette (can be replaced with vinaigrette)

Cooking Process:

In small pot add 2qts water, 2 Tbsp Old Bay Spice, pinch of salt, half a squeezed lemon. Let simmer.

Peel, segment and dice orange, Meyer lemon, lime.

Add shrimp to simmering pot and poach for 30 seconds. Take out and immediately add to ice bath.

Combine shrimp and citrus on plate and dress with chili water vinaigrette. 

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