This pan-seared shrimp from Andy Floyd of France Food and Wine Experience in Louisville, Colorado was created for the May 2010 Deep Plate exercise.
This dish was plated on Tafelstern's Inspiration and Showpieces collections and contains chili rubbed shrimp on top of quinoa and avocado salad with orange suprêmes.
See more inspirng collections from Tafelstern in the Bauscher Hepp Design Guide.
