Code Delicious With Dr. Mike

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Paprika Dusted Grilled Shrimp and Roasted Tomato "Butter" with Chili & Cilantro Oils. Shrimp 24 jumbo shrimp (1-1½ pounds), shelled and deveined 2 tablespoons smoked paprika Salt & pepper Tomato Butter 4 ripe plum tomatoes ¼ cup extra virgin olive oil 3 teaspoons lemon juice Cilantro Oil 1 bunch cilantro 1 cup olive oil salt and white pepper Chili oil 2 cups olive oil 4 teaspoons red pepper flakes Grilling the Shrimp: Mix the smoked paprika and the salt & pepper and season the shrimp. Prepare your grill (outdoors) or grill pan (indoors). Brush the grill grate with oil. Grill the shrimp until cooked through, 2-3 minutes per side. Making the Tomato “Butter”: In a heavy bottom sauce pan cut up the plum tomatoes in quarters, add the olive oil, lemon juice, salt & pepper. Cook on medium low heat for about twenty five minutes or