Menu du Jour

20 May 05

Spicy Grilled Shrimp with Avocado & Tomato Salsa

(Serves two)

Spicy Grilled Shrimp

12 jumbo shrimp, peeled & deveined, tails attached

2 limes, juiced

2 Serrano chiles, seeded & diced

2 stalks lemon grass, chopped

2 tablespoons grated fresh ginger

2 cloves garlic, pressed

6 tablespoon olive oil

1 tablespoon minced fresh cilantro

Combine all ingredients in a non-reactive bowl. Cover and marinate, refrigerated, for 4 hours. Drain shrimp, reserving marinade, and place on wooden skewers. Simmer reserved marinade for 5 minutes.

Grill over medium high heat 5 minutes per side basting with reserved marinade until shrimp are opaque.

Avocado Salsa

2 Hass avocados, diced

1/4 cup diced red onion

2 cloves garlic, pressed

2 tablespoons minced fresh cilantro

Juice of 1 lime

1/2 teaspoon cumin

1/2 teaspoon black pepper

1/2 teaspoon kosher salt

Combine all ingredients in a non-reactive bowl. Cover & refrigerate at least 2 hours before serving.

Tomato Salsa

2 pints cherry tomatoes, diced

1 large shallot, diced

1 large clove garlic, pressed

2 tablespoons chopped fresh coriander

1 tablespoon white wine vinegar

2 Serrano chiles, seeded & diced

2 teaspoons fresh lime juice

1/4 teaspoon kosher salt

Combine all ingredients in a non-reactive bowl. Cover & refrigerate at least 2 hours before serving.