Sunday, June 11, 2006

Lavender Honey Shrimp w/ Grilled Mango Salad

So this recipe came to me on my way to work... I was sitting in my car driving down Camino Sante Fe and all I could smell was the fresh lavender planted next to the road. So I thought wow, if i could mix the lavender scent with food it would be "epicurious".

Lavender Honey Shrimp w/ Grilled Mango Salad (1 Serving)
Marinade
4 Tbsp Lavender (ground)
4 Tbsp Water
2 Tbsp Honey
1 Clove Garlic (minced)
1 Pinch Salt
1 Pinch Pepper

4 Shrimp (Shelled/Devined)
4 Skewers

Assembly:
1. Soak your skewers in water, so that when you grill them they will take a little longer to burn. Allow them to soak for at least 1 hour, but I perfer to soak them over night.
2. Mix your marinade together, just mix the ingredients together in a bowl. Reserve half for later. Place shrimp in marinade and leave it alone for about 5 minutes. It's not much but it'll just barely coat all the shrimp.
3. Skewer your shrimp, and place on a medium heat area of the grill. Cook for about 2 minutes on each side.
4. To finish off the shrimp brush with remainder of the marinade.

Grilled Mango Salad
1 Mango (grilled/peeled/diced)
1 Red Bell Pepper (roasted/peeled/diced)
1/4 Green Papaya (juilenne)
1 Micro Greens

Dressing:
1/2 oz Lime (Juiced)
1/2 oz Lemon (Juiced)
1 tsp Sugar
3 oz EVOO (extra virgin olive oil)

Assembly:
1. Peel your mango, and slice. Grill it on a grill pan to mark the sides. Then dice.
2. Roast your bell pepper on the grill, charring the outside, then you can peel it and dice.
3. Peel your green papaya, remove all the seeds, and juilenne. (I perfer to use the mandoline for this task, it's just easier.)
4. Mix your citrus dressing. Mix your two juices together with the sugar first making sure it's completely dissolved. Then with a whisk, constantly whisking slowly add your oil. Continue adding the oil slowly until you reach the consistancy you want for the dressing.

Pull it all together:
Using a small 2 ounce ice cream scoop, scoop up a serving of your mango salad. Place it center on your plate and arrange your skewered shrimp around it in a box formation. Garnish with the micro greens and circle the plate with little of the marinade that has NOT touched the raw shrimp.



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