Shrimp Mojito Tapas with Honey Red Pepper and Mint Salad


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.




10 min


10 min


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