The Next Iron Chef Week: Seamus Mullen

The new season of The Next Iron Chef kicks off this week! On it, 10 world-class chefs will battle it out for a place in kitchen stadium. But, before they do that, they're going to have to make it through the gaunlet in PIX Kitchen!

Each day this week we're featuring a local chef from the show, and today we have Seamus Mullen, executive chef and partner of Boqueria Flatiron and Boqueria Soho. His "secret ingredient" today is shrimp and Mullen's showing us how to make Montado de Gambas (Garlic Shrimp on Toast with herbs) and Ensalada de Gambas (Salad of Sweet Shrimp, Avocado, Fennel and Citrus).

Mullen was raised on an organic farm in Northeastern Vermont. His love for Spanish cuisine began when his high school language teacher encouraged him to study abroad for a year. Later in his life, he returned to Spain to work at Mugaritz, Abac and Alkimia. Upon returning to New York, Mullen worked as executive sous chef at New York City's Brasserie 8 ½, alongside executive chef Julian Alonzo. He later opened Spanish tapas restaurant Boqueria and Boqueria SoHo with Yann de Rochefort.

The Next Iron Chef premieres October 4 at 9pm on the Food Network. For more information, visit www.foodnetwork.com.

Montado de Gambas (Garlic Shrimp on Toast with herbs)
Ingredients
1/2 lb of Ruby Red Shrimp, shelled and deveined
1 Cup olive oil
2 cloves of garlic, sliced
2 dried red chiles
2 TBSP roughly chopped Italian Parsley
Kosher Salt
Two thick slices of country bread, toasted Fresh lemon

Directions
1. In a cast iron skillet, add olive oil, chiles and garlic and heat over medium heat until garlic begins to bubble.
2. Season the shrimp with kosher salt and add to the oil just before the garlic starts to color. 3. Shake the pan to coat the shrimp evenly and cook for about 1 minute, until the shrimp are just cooked through.
4. With a slotted spoon, remove to a plate lined with paper towel.
5. Divide half of the shrimp over the toast, set aside the other half for the salad.

Ensalada de Gambas (Salad of Sweet Shrimp, Avocado, Fennel and Citrus)
Ingredients
2 Cups thinly sliced fennel, fennel fronds, set aside
1 Grapefruit, cut into sections
1 Orange, cut into sections
1 Avocado, cut in half, cut into
1/4 pound of cooked shrimp
1/2 cup extra virgin olive oil
4 TBSP Lemon juice
6 leaves of basil, torn into small pieces Kosher Salt Fresh Ground Pepper

Directions
1. Toss the fennel, citrus, shrimp and avocado together, season with salt and pepper, lemon juice, olive oil, kosher salt and fresh ground pepper.
2. Garnish with fennel fronds and serve.