We combine Argentine shrimp with a puttanesca-style tomato sauce, adding olives, capers, and spicy accents. We serve it with warm focaccia brushed with butter, and finish the dish with microgreens and a drizzle of olive oil.

It’s a meeting of two shores: the American love for shrimp cocktail and the Italian character of puttanesca. A vibrant, bold, and slightly daring appetizer that seems made for a glass of white wine somewhere between Naples and California.