Island-Style Abalone
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Peter Mckinnon
INGREDIENTS
3 large abalone cleaned muscles
2 large lemons or 6 limes
1 small hot chili pepper
1 clove garlicSlice abalone very thinly across the muscle.
Layer abalone slices, finely chopped garlic and chili in a bowl. Squeeze lemon or lime juice over. Refrigerate for at least 1 hour.
Serve on lettuce leaves as an entreé, sprinkled with freshly ground pepper. Great with chilled white wine and crusty bread.