Blackened Shrimp with Avocado Mango Salsa in Lettuce Wraps
Ingredients
- 20 butter lettuce leaves, large or medum
- Blackened Shrimp, chilled - Recipe follows
- avocado mango Salsa - Recipe follows
- Remoulade Sauce - Recipe follows
METHOD
Place one butter lettuce leaf on platter.
Place 2 Blackened Shrimp on left side of lettuce.
Place 1 tablespoon avocado mango Salsa on right side of Shrimp.
dab 1 teaspoon Remoulade Sauce on front center of lettuce, slightly overlapping Shrimp and salsa.
Blackened Shrimp
Toss 40 (1-1/4 pounds) raw Shrimp (31-35 count, peeled, deveined and tail off) together with 1-1/2 tablespoons canola oil, 3 teaspoons K Paul's Blackened Steak Magic and 1 teaspoon paprika. Grill until just cooked. Spread in a single layer and chill immediately. Cover and refrigerate until service.
avocado mango Salsa
Mix together 1/2 ounce orange juice, 1/2 ounce lime juice, 2 tablespoons honey and 1/2 teaspoon Tabasco sauce. Add 1 (8 ounces) Hass Avocado|California avocado cut into 1/2-inch dice, 5 ounces fresh mango cut into 1/2-inch dice, 3 tablespoons diced red onion and 2 tablespoons coarsely chopped cilantro. Cover and refrigerate until service. Yield: 1-1/4 Cups.
Remoulade Sauce
Wisk together 1-1/2 cups Mayonnaise, 1/8 teaspoon ground dry mustard powder, 4 teaspoons Dijon mustard, 1 tablespoon whole grains|whole grain mustard, 2 teaspoons cider vinegar, 1 tablespoon Tabasco sauce, 4 teaspoons finely chopped capers, 2 tablespoons freshly chopped parsley, 2 tablespoons minced red onion, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Cover and refrigerate. When ready for service, place in squeeze bottle with hole cut to size. Yield: 2 Cups.
Place one butter lettuce leaf on platter.
Place 2 Blackened Shrimp on left side of lettuce.
Place 1 tablespoon avocado mango Salsa on right side of Shrimp.
dab 1 teaspoon Remoulade Sauce on front center of lettuce, slightly overlapping Shrimp and salsa.
Blackened Shrimp
Toss 40 (1-1/4 pounds) raw Shrimp (31-35 count, peeled, deveined and tail off) together with 1-1/2 tablespoons canola oil, 3 teaspoons K Paul's Blackened Steak Magic and 1 teaspoon paprika. Grill until just cooked. Spread in a single layer and chill immediately. Cover and refrigerate until service.
avocado mango Salsa
Mix together 1/2 ounce orange juice, 1/2 ounce lime juice, 2 tablespoons honey and 1/2 teaspoon Tabasco sauce. Add 1 (8 ounces) Hass Avocado|California avocado cut into 1/2-inch dice, 5 ounces fresh mango cut into 1/2-inch dice, 3 tablespoons diced red onion and 2 tablespoons coarsely chopped cilantro. Cover and refrigerate until service. Yield: 1-1/4 Cups.
Remoulade Sauce
Wisk together 1-1/2 cups Mayonnaise, 1/8 teaspoon ground dry mustard powder, 4 teaspoons Dijon mustard, 1 tablespoon whole grains|whole grain mustard, 2 teaspoons cider vinegar, 1 tablespoon Tabasco sauce, 4 teaspoons finely chopped capers, 2 tablespoons freshly chopped parsley, 2 tablespoons minced red onion, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Cover and refrigerate. When ready for service, place in squeeze bottle with hole cut to size. Yield: 2 Cups.
This article uses material from the "Blackened Shrimp with Avocado Mango Salsa in Lettuce Wraps" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
