SON OF THE SUN GRILLED SHRIMP WITH AN AVOCADO SALAD

Vinaigrette

Ingredients Weight Measure
Tapioca pearls 1 cup
TABASCO® brand Chipotle Pepper Sauce 4 Tbsp.
Olive oil 3/4 cup
Rice wine vinegar 1/2 Tbsp.

Marinade and Shrimp

Ingredients Weight Measure
Cilantro, bunch 3/4 ea.
Cumin, ground 1/4 tsp.
Olive oil 1 cup
Garlic cloves 3 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
Salt 1/4 tsp.
Pepper 1/8 tsp.
Shrimp, 16/20 count, peeled, deveined 24 ea.

Salad

Ingredients Weight Measure
Cashews, whole, salted 3-3/4 cups
Cinnamon, ground 1/2 Tbsp.
Ginger, ground 1 Tbsp.
Cardamom, ground 1 Tbsp.
Allspice, ground 1 Tbsp.
Coriander, ground 1/2 Tbsp.
Cayenne pepper 1 tsp.
Papayas, small dice 2 cups
Mangoes, small dice 2 cups
Peaches, small dice 2 cups
Hass avocados, small dice 2 cups
Olive oil 2 Tbsp.
Cilantro, chopped 1/4 bunch
Lemon, juiced 1 ea.
Lime, juiced 2 ea.
TABASCO® brand Original Red Sauce 1 Tbsp.
Salt to taste
Pepper to taste

Method

  1. For the Vinaigrette, cook the tapioca in simmering water until translucent, drain and rinse with cold water. Add the TABASCO® Chipotle Pepper Sauce, cover and refrigerate overnight. Mix together the oil and vinegar and reserve.
  2. For the Marinade, combine all ingredients, except the shrimp, in a food processor and pulse until well blended. Marinate the shrimp for 30 minutes.
  3. For the Salad, add the spices to the cashews in a sauté pan. Toss over medium-high heat until well coated and spices begin to release their aromas; allow to cool. Combine with the remaining ingredients.
  4. Skewer and grill the shrimp until just done; do not overcook. Place approximately 4 oz. salad on each plate. Mix the tapioca mixture with the oil and vinegar; drizzle over and around the salad. Place 2 shrimp on top of the salad and serve.

Yield: 12 servings