The Jackson Restaurant ready to welcome diners in Rochester Hills

Miro Shrimp 6 Argentian Red Shrimp 2oz Extra Virgin Olive Oil 4 Caper Berries .5oz Shaved Shallots 2 Chopped Garlic Cloves 1 Bunch of Fresh Thyme ½ Lemon 2oz Saffron Aioli Saffron Aioli · .1oz fresh Saffron · 4 Cups Mayo Bloom saffron in 3tbl of water. After it has bloomed mix with Mayo Cooking Procedure In a large sauté pan add oil, garlic, caper berries, shallots, shrimp and thyme. Season with salt. Cook until the shrimp are red on one side and shallots start to brown. Flip Shrimp and continue to cook until finished. Add lemon and toss in pan. Place shrimp into a bowl and pour all contents over shrimp. Using a spoon scoop little portions of Saffron aioli around the shrimp.