As a cook who continually likes to find, create and sample food from different sources, it is necessary for me to stop looking online for new recipes and find my inspiration elsewhere.

Hillcrest is one neighborhood in San Diego where finding culinary inspiration comes easy. Good food is always just around the corner; or, in the case of my office, good food is just two doors down. Located at the intersection of University Avenue and Richmond Street, I’ll make it clear I’m not talking about the McDonalds nearby. Rather, for a good meal, look no further than Med Grill.

I asked Seto, the proprietor of Med Grill, if we would be so kind as to share a recipe from his menu with my faithful readers. Not only was he gracious enough to share a recipe with me, he invited me into his kitchen to show me how he creates this versatile and tasty dish, the Shrimp Med.

The first that struck me was the presentation, and how it lurks in the back of the mind of every chef. Myself, being a cook, if it tastes good, I’m happy; but, as a chef, the food has to look and smell as good as it tastes. Seto says this simple dish, a modified version of Shrimp Santorini, can be dressed up for a fancy occasion – and you won’t find it on menus all over town.

To submit suggestions, recipes or ideas, contact us at www.gaylesbiantimes.com/links.

For the dish, the 16-20 shrimp must be butterfly cut for even cooking. Lightly salt and pepper the shrimp, and follow with a dusting of flour. Heat a sauté pan with pumice oil (a mixture of one part extra virgin olive oil and three parts olive oil or canola) and be sure to wait for the pan to be very hot. Use a handful of chopped onions and sauté them in the pan with a pinch of salt. Sauté them until they are golden brown and then add the shrimp and a pinch of red chili flakes for spice. Turn the shrimp to cook them evenly and sauté the ingredients until the shrimp are pink. Add a little white wine, a ladle of marinara sauce and two pinches of dill to the pan and stir. Adjust the shrimp in the sauce with tails up and place a small amount of crumbled feta cheese on the shrimp. The feta should partially melt but not run, and the sauce should be liquid-y or bubbly at this point. You can place rice, pasta, or mashed potatoes one the plate and place the shrimp on top (with the feta cheese facing up). Pour sauce among the shrimp and garnish with finely chopped fresh parsley or dill and serve.

If you’re not confident you can recreate this recipe, head over to Med Grill. For the restaurant’s contact information, visit www.gaylesbiantimes.com/links.