Shrimp Mojito Tapas with Honey Red Pepper and Mint Salad
Ingredients
1 dozen extra large shrimp, peeled, deveined, tails on | ||
1 and 1/2 tbs honey | ||
2 tbs lemon juice | ||
2 cloves garlic | ||
3/4 cup mint | ||
1/4 cup fresh cilantro, leaves only | ||
pinch of kosher salt | ||
3 tbs extra virgin olive oil | ||
1 and 1/2 tbs red bell peppers, finely minced | ||
1/2 large Spanish onion, quartered | ||
1 tbs pickling spice, wrapped and tied in cheesecloth | ||
1 bunch cilantro, chopped | ||
1 and 1/2 cups frisee lettuce, roughly chopped | ||
6 large radicchio leaves |
This is a spicy Latin dish flavored with honey, lemon juice, garlic and cilantro on a bed of fresh mint.
- In a blender, combine the honey, lemon juice, garlic, cilantro leaves and salt.
- Pulse until well blended.
- Drizzle in the oil while pulsing.
- Pour mixture into a bowl and fold in the red peppers.
- Refrigerate.
- In a large sauce pan, combine the onion, cheesecloth wrapped pickling spice and chopped cilantro with 3 quarts of water and bring to a boil.
- Reduce heat and simmer for about 10 minutes to bring out the flavor.
- Add the shrimp, cover and cook at a simmer for about 3 minutes or until shrimp turn pink.
- Remove the shrimp with a slotted spoon and plunge then into an ice bath until they are cool.
- Drain the shrimp.
- In a bowl, toss the shrimp with 1/2 of the dressing and in another bowl, toss the frisee with the other half of the dressing.
- Place the radicchio leaves on a large chilled plate or platter.
- Fill each leaf halfway with the frisee and mint and top with 2 shrimp each.
- Serves 6 as an appetizer.
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