Poached Shrimp with Garlic Lemongrass Cream Recipe developed by Chef Roc®Ingredients:24 - 16/20 size Marina Del Rey Wild Caught Argentinian ShrimpPoaching Liquid4 - White Lion Tea - White Pomegranate Tea & 2 cups waterGarlic Lemongrass Cream 2 tbsp Butter1/2 cup Maui onion 4 cloves minced garlic 1 heavy whipping cream 2 Lemongrass Stalks (bruised and sliced on bias) Hawaiian Salt to taste minced chive for garnishDirections:1. In a medium saucepan set over medium heat, bring heavy cream and sliced lemongrass to a simmer until reduced by 1/3rd take off heat and set aside( keep an eye on the cream if it starts to boil over reduce heat )2. In separate pan caramelize onions in butter and garlic add lemongrass infused cream and reduce till it coats the back of a spoon (nappe).3. Take off heat and season with sea salt (preferably Hawaiian) and strain into a bowl and hold for service.4. Bring water to a boil in a medium size pot. Turn down to a simmer and add tea bags to steep.5. Place in shrimp and poach for 1 minute.6. Drain shrimp and serve over couscous.7. Lace sauce over shrimp.8. Garnish with chopped chives.