A Tucson Original
 

Marylee's take -

jaxKitchen has been described as modern comfort food. Whatever you call it, I think it is fabulous!  The freshness of the ingredients and the depth of flavor in each dish makes it very hard to decide what to order each time I eat there! Affordably priced, with a great staff, this is definitely a destination you must have on you dining out list!  And of course, while you are there, check out our new "jax pots!"

For info and directions visit the website at www.jaxkitchen.com/Location.
 
Extra - Recipe directly from Chef Casey McQueen!
Jax Shrimp Salad with Avocado, Orange Segments + Fresh Herbs
Yields:  4-6 sandwiches
(This shrimp salad is great as an Hors D'oeuvres on your favorite cracker or crostini, the serving size in this case would be a little more than double) 
 
Ingredients:
1 lb. chopped poached shrimp (16-20 shrimp per pound)
1 cup heavy mayonnaise
3 tbl chopped mint
1.5 tbl chopped tarragon
1 celery stalk finely diced
1 tbl fresh lemon juice
1 orange - segmented + chopped
1 avocado - large dice
1 shaved radish
S+p to taste 

To poach the shrimp:
Begin with a pot of cold water, add peppercorns, fresh tarragon, 1 lemon halved, squeezed + dropped into poaching liquid, 1 teaspoon of sugar + pinch of salt. Bring the liquid mixture to a boil + turn off.  Cover the pot for 5 minutes with plastic wrap, then remove the shrimp, and shock in a bowl of ice water to stop the cooking process.   

To make the salad:
Combine shrimp with all other ingredients.  Season with salt + pepper to taste, mix with a large spoon until avocado begins to slightly break down.  The salad should keep a chunky texture.  Place between a hoagie bun with lettuce, and finish with shaved radish on top.  For a lighter option, you can substitute lettuce cups for the bread, for a carb free experience!