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In a medium bowl, mix together cold potatoes, grated cheese, and peppers. Form by hand into 8 disc-shaped cakes. Set aside. In a large skillet, heat 2 tablespoons olive oil over medium heat. Cook shrimp about 2 to 3 minutes per side, until nicely browned. Remove and drain on a paper towel. Add remaining oil and brown potato cakes on each side until warm in the center. Remove and drain on a paper towel. To serve, remove skewers from shrimp. Assemble the towers by layering the items beginning with a large dollop of aioli, followed by a potato cake, then 2 shrimp. Add another potato cake, and finish with 2 shrimp. Garnish the plate with diced tomatoes, lemon wedges, and wasabi, if desired. Recipe by Bill Dodson, executive chef at the Blossom Deli in Charleston, West Virginia. Photography by Kathi Inglesby.

CAJUN SHRIMP TOWER WITH SPICY POTATO CAKES AND BASIL AIOLI

Servings: 4

Prep Time: 30 minutes

Cook Time: 20 minutes

1 cup fresh basil leaves

6 tablespoons olive oil

1 cup mayonnaise

1 tablespoon yellow mustard

2 lemons, juiced

salt and pepper, to taste

16 shrimp (about 1 pound)

Cajun seasoning

1 cup cold mashed potatoes

2-3 ounces pepper jack cheese, shredded

¼ red pepper, finely diced

1 lemon, cut into 4 wedges

1 tomato, finely diced

wasabi, optional

AIOLI: Place basil leaves in food processor with 2 tablespoons olive oil. Process until fairly smooth. Add mayonnaise, mustard, and lemon juice. Process again until well-mixed. Finish with salt and pepper. Remove to a small bowl.

SHRIMP AND POTATO CAKES: Wash, peel, and devein shrimp. Pat dry. Using mini wooden skewers, arrange 2 shrimp per skewer. Rub with Cajun seasoning and set aside.

Roasted Eggplant and Tomato Crostini

Prep Time: 15 minutes Cook Time: 40 minutes Servings: 4

1 large eggplant, cut into 1-inch cubes

4 large plum tomatoes, cored and quartered

4 tablespoons olive oil

2 tablespoons Sherry wine vinegar

3 tablespoons fresh rosemary, chopped

sea salt, to taste

freshly ground black pepper, to taste

4 ounces crumbled feta cheese

1 baguette, cut into ½-inch slices

Preheat oven to 400 degrees. Place eggplant and tomatoes in a 9” x 13” casserole dish; toss with oil and vinegar. Sprinkle with 2 tablespoons of the rosemary, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 30 minutes. Leave oven on. Transfer eggplant and tomatoes to a bowl and gently stir together with the feta. Place bread slices on baking sheet and top each slice with a tablespoon of eggplant mixture. Return to heated oven for 10 minutes. Transfer crostini to serving platter. Sprinkle with remaining rosemary and serve. Recipe by Kim A. Fuqua. Photography by Suzanne Farmer.