The Florida rock shrimp have a springiness to every bite. They go with the thin wide sheets of homemade pasta with fresh herbs like hand in glove. A moderate splash of balsamic vinegar and white truffle honey give the dish flavor but don’t overpower. The dish reminds me of two Chinese dishes I grew up eating: Shanghainese shrimp wontons, in which the wonton skins were so thin and the shrimp and pork filling inside so flavorful, and sautéed Shanghinese rock shrimp that we would dip in black vinegar. While Chef Avila’s dish is of no relation to either of these Chinese dishes, the flavor profiles are reminiscent.

NOTE: This is an example of a seasonal dish