Try poached shrimp salad from Beckett's Table

Are you always in your kitchen conjuring up different ways to concoct culinary creations?  Then the team at Beckett's Table wants you! 

The restaurant recently launched the first ever Feed Your Dreams competition, in hopes of finding the next big idea in food and science.

Beckett's Table is partnering with the Arizona Science Center to host the Feed Your Dreams gala on August 20, 2012 where the winner or winners will be named. 

Three awards will be handed out, a Grand Prize, Innovation Ovation, and People's Choice, and while there are three awards, one contestant has the chance to sweep all categories and walk away with all of the prizes.

If you think you have what it takes, then head over to www.facebook.com/beckettstable for entry rules, and a digital entry form.  Submissions will be accepted through July 27, 2012 at 11:59 p.m.

In the meantime if you're looking for a refreshing way to escape the heat, try Chef Justin Beckett's recipe for Poached Shrimp, Avocado and Grapefruit Salad.

Poached Shrimp, Avocado & Grapefruit Salad
serves 4

20 large shrimp
2  avocados (sliced)
2 grapefruits (segmented)
2 large handfuls arugula
2 tomatoes (heirlooms are best)
sea salt
ground white pepper
extra virgin olive oil
lemon juice

Poaching liquid:
4 cups water
2 cloves garlic (squished)
fresh thyme
1 t chili flakes

For poached shrimp:
place all ingredients in a pot and bring to a boil
place the shrimp in the hot liquid and stir
the shrimp should cook in about 3-4 minutes
remove the shrimp and place in ice bath
can be done one day ahead

For salad:
toss the shrimp, arugula, grapefruit, and avocado in a large bowl
season with salt, pepper, olive oil and lemon juice
assemble on a large plate(s) and enjoy!

Where can viewers purchase your product?
Beckett's Table
3717 E. Indian School Road  Phoenix, AZ 85018
(602) 954-1700
www.beckettstable.com