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Photo & Recipe: Jumbo Shrimp

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Margi Cintrano View Drop Down
Master Chef
Master Chef

Joined: 03 February 2012
Location: Spain
Status: Offline
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    Posted: 07 September 2012 at 11:09
 *** Lunch Sunday 9th September.
Smile  This very simple Caribbean dish is from Chef Luke Mangan who specialises in pairing Australian style shrimp or prawns with New Zealand Pinot Gris Wines and Latin American tropical accents.
Here is the lovely appetiser :
3 tblsps Evoo plus more for drizzling
2 tblsps white wine vinegar
1 shallot minced
1 garlic clove minced
1 red Thai or Mexican chili minced
1 tblsp chopped cilantro herb
1 tblsp grated fresjh ginger
1 mango peeled and diced into 1/4 inch cubes
2 pounds of large shrimp
1 cup baby Arugula or Rocket field greens or similiar field lettuces
freshly ground green, rose and black pepper
1) PRHEAT a grill sauté pan and in a bowl, stir the 3 tblsps of Evoo with the vinegar, shallot minced, garlic minced, chili pep minced, ginger grated and the minced finely herb of cilantro
2) drizzle the shrimp with the evoo and fold in the mango diced and season with salt & pepper
3) grill the shrimp over high heat turning once and just until Coral Rose in color and a bit charred
4) do not overcook the shrimp
5) place the shrimp on a bed of field greens and top with the Mango salsa and drizzle with the Evoo & white wine vinegar ...
Serve with a glass of sparkling white wine or a Chardonnay or a Sauvgnion Blanc ... or a Cava.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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