YIELD = 6-8 servings
MANGO SALSA
YIELD = about 1 Quart
INGREDIENTS
| Frozen or fresh mangoes, small diced |
2 Cups |
| Fresh minced garlic |
1 Tbsp |
| Fresh chopped cilantro |
3 Tbsp |
| Lime Juice |
¼ cup |
| Red Bell Pepper, small diced |
½ Cup |
| Red Onion, small diced |
¼ cup |
| Olive Oil |
3 Tbsp |
| Salt to taste |
|
| Jalapeno, seeded and minced |
1 Tbsp |
Mix all ingredients together and refrigerate.
If any mangos are left, you may puree them in a blender with
1 tbsp of champagne vinegar and 1 tbsp olive oil for garnish on the plate.
SHRIMP
INGREDIENTS
U12’s
Fresh Rosemary, chopped 2 Tbsp
Fresh Parsley, chopped 2 TbspFresh Thyme, chopped 2 Tbsp
Dressing for Shrimp:
Lemon Juice ½ Cup
Olive Oil 1 ½ cups
Dijon Mustard ½ Tbsp
Bring salted water to a boil. Boil the shrimp until done in the middle and cool down in refrigerator. (be careful not to overcook)When cold, toss the shrimp in the dressing and mixed herbs.
Dressing: In a blender or bowl, blend or whisk all of the dressing ingredients together.
AVOCADO
Cut the avocado in half, remove the seed, and scoop out the half using a spoon. Squeeze lemon juice over the avocado to prevent browning.
To plate:
Place an avocado on plate and fill with a spoonful of mango salsa spilling some of the salsa onto the plate ; place 2-3 shrimp on top of avocado and spilling onto plate. You may garnish the plate with mango puree and chives. Put ½ cup of spinach or arugula onto plate. |
