The Ukrop's write -up about Denty and the Shrimp..Hip Hip Hooray!

This past spring, Ukrop's shoppers were invited to enter Ukrop's first ever Joe's Market Recipe Contest by submitting their favorite recipes using at least two products from our gourmet Joe's Market product line. We received more than 100 delicious entries, which we narrowed to 10 first-prize winners and then to three finalists for the grand prize.

The three finalists were invited to the Ukrop's near Chesterfield Towne Center on Friday, July 18, for a final tasting. The judges were Ukrop's executive chef Tom Pearce, Joe's Market chef Eugene Peay and Richmond magazine's associate editor Sarah McDonald. All three recipes were inventive and delicious, but one final winner had to be chosen.

Each recipe was judged on taste, providing a creative dinner idea and unique application of Joe's Market products. Congratulations to Denton Roman whose recipe for Gazpacho Verde and Cilantro-Lime Shrimp with Spicy Chile Dipping Sauce won over the judges' taste buds.

Judge Pearce described Roman's dish as "providing a great complete meal" that was "seasoned perfectly." He went on to say the green gazpacho possessed "the perfect combination of heat and flavor." Here is part one of Dennis Roman's entry: Cilantro-Lime Shrimp with Spicy Chile Dipping Sauce, and keep an eye out next week for his Gazpacho Verde recipe. Roman won a weeklong vacation to North Carolina's Crystal Coast for his culinary creativity. We'll also be sending out the other two outstanding finalists' recipes in coming weeks. Our nine other finalists each won a $250 Ukrop's gift card and a basket of Joe's Market products.

Cilantro-Lime Shrimp with Spicy Chile Dipping Sauce
Serves: 4
Ingredients:
8 wood skewers
1 lime, zested and juiced
1/2 cup Joe's Market Extra Virgin Olive Oil
1/4 cup cilantro, chopped
1 tsp salt
1/2 tsp freshly ground pepper
32 large shrimp (about 1 pound), peeled and deveined
1/2 cup Joe's Market Thai Roasted Garlic Chili Sauce
1/2 cup reduced fat mayonnaise
1 lime, thinly sliced (8 slices)
Preparation: Preheat grill. Soak the skewers in cold water for 20 minutes. Whisk together the lime zest, juice, oil, cilantro, salt and pepper. Place shrimp in a shallow dish and cover with marinade. Let marinate for 15 minutes. Mix mayonnaise with Joe's Market Thai Roasted Garlic Chili Sauce and divide into 4 small dipping dishes. Thread 4 shrimp on each skewer with a slice of lime in the middle. Place shrimp on grill and cook for 1-2 minutes on each side, until shrimp is pink.
Serve a bowl of gazpacho verde (Recipe to come next week!) on each plate with 2 cilantro lime shrimp skewers and spicy chile dipping sauce.