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What a show! Thank you, @hospitalitydesign, for the amazing recognition of “Best Large Booth” at HD Expo 2023. Thank you to everyone who stopped in to connect and explore our award-winning booth in person!

NOVEMBER 12-13, 2023 bryanashleyinc

Shrimp kabobs

bryanashleyinc Design details at the Graduate Seattle honor the historic 1930s building, pay tribute to the @ uofwa, and embrace the city’s rich coastal landscape. Go Huskies!

bryanashleyinc Kimpton Hotel Enso’s design has “echoes of Japanese sensibilities” combined with “West Coast cool.” Los Angeles-based Beleco Design developed a narrative with references to Japanese design elements and culture.

Ingredients

Shrimp:

• ¼ cup olive oil

1 teaspoon garlic, finely minced

• 1 teaspoon ginger, finely grated Juice and zest of 1 lime

• Salt and pepper

• 2 pounds (16-20) shrimp, peeled and deveined

• Nonstick spray Bamboo skewers

Directions

Visit the Bryan Ashley team at booth #1835 and be inspired by our custom designs.

Basil Sauce:

• 1 cup basil leaves, packed

• 1 clove garlic, minced

• ¼ cup grapeseed oil

• ¼ cup parmesan cheese, grated

• Salt and pepper

1. In a large bowl combine the olive oil, garlic, ginger, lime juice, zest, and salt and pepper. Add the shrimp, mix well, and permit to marinate for 30 minutes.

2. Soak skewers in hot water for at least 30 minutes. Preheat grill to medium-high. Thread 5-6 shrimp onto each skewer.

3 Make basil sauce. Place basil leaves, garlic and oil into a food processor and puree. Add cheese, salt and pepper, and pulse to combine.

4 Spray the shrimp with a coating of nonstick spray and grill for 2-3 minutes on each side, just until shrimp curl and turn opaque.

5 When ready to serve, top with a spoonful of the basil sauce and enjoy with your favorite summer side dish.

From OFS Cool Springs, Chef Aimee Blume

For more inspiration from our parent company, visit ofs.com/imagine-a-place