Ingredients Weight Measure
Cream cheese, softened 3 lbs.
Bacon, cooked, crumbled 1 lb.
Jalapeños, fresh, seeded, minced 10 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 6 oz.
Scallions, chopped 1 cup
Salt 2 tsp.
Black pepper, ground 2 tsp.
Egg yolks 6 ea.


Ingredients Weight Measure
Shrimp, jumbo, peeled, tails on, deveined, butterflied 100 ea.
Salt 1 pinch per shrimp
Black pepper, ground 1 pinch per shrimp
Cayenne pepper 1 pinch per shrimp
Thyme, dried 1 pinch per shrimp
Wonton wrappers, square, large 50 ea.
Water (to seal wonton wrappers) 1/2 cup
Cornstarch (to dredge shrimp) 2-1/2 cups
Vegetable oil (to fry shrimp) 1 gal.


Ingredients Weight Measure
All-purpose flour 4 cups
Baking powder 6 Tbsp.
Salt 2 tsp.
Black pepper, ground 2 tsp.
Cayenne pepper 1/2 tsp.
Sparkling water 4 cups
TABASCO® brand Original Red Sauce 1/2 cup
Toasted sesame oil 1/4 cup
Egg yolks 4 ea.


Ingredients Weight Measure
Black beans, cooked, cooled 1 lb.
Red bell peppers, small dice 2 cups
Mangoes, peeled, small dice 2 cups
Jicamas, peeled, small dice 2 cups
Red onions, peeled, small dice 2 cups
Scallions, chopped 1 cup
Cilantro, fresh, chopped 1 cup
Habanero peppers, minced 2 Tbsp.
Red pepper flakes, crushed 2 tsp.


Ingredients Weight Measure
Red wine vinegar 6 oz.
Lime juice, fresh 1/2 cup
TABASCO® brand Habanero Sauce 4 Tbsp.
Extra virgin olive oil 8 oz.
Honey 4 Tbsp.
Salt 1/2 tsp.
Black pepper, ground 1/2 tsp.


Ingredients Weight Measure
Mango slices 5 per plate
Scallions, chopped 1 tsp. per plate
Kiwi slice 1 per plate
Black pepper, ground 1 pinch per plate
Cayenne pepper 1 pinch per plate
Crème Fraîche, thinned with 1/4 cup milk in squeeze bottle 1 lb.


  1. For the Filling, combine all filling ingredients, stirring until uniformly mixed. Cover and refrigerate until ready to use.
  2. For the Shrimp, season shrimp with salt, black pepper, cayenne pepper and thyme. Turn shrimp cut-side up and fill with 1 Tbsp. of filling.
  3. Cut wonton wrappers in half, diagonally, and use 1 triangle to wrap each shrimp. Place wrapper in front of you, with the longest side nearest you, and lightly wet edges with water. Lay shrimp in center of wrapper with tail extending off the edge of wrapper and butterfly end toward opposite point on wrapper.
  4. Fold farthest point over end of shrimp; then fold one corner around shrimp and roll in same direction. Pinch seams as needed to seal wrapper around shrimp. Refrigerate until ready to cook.
  5. For the Batter, sift dry ingredients into a large bowl. Stir in the other ingredients, until just slightly lumpy. Refrigerate until ready to use.
  6. For the Salad, fold all salad ingredients together in a large bowl. For Dressing, whisk together dressing ingredients, except olive oil. While whisking, slowly add olive oil until incorporated. Fold dressing into salad. Cover and refrigerate until service.
  7. To cook shrimp, heat vegetable oil in deep pot to a temperature of 350°F to 375°F. Lightly dredge shrimp in cornstarch, gently patting off excess. Dip shrimp into batter (not coating tails), letting excess drip off, and then carefully drop shrimp into hot oil. Cook about 5 or 6 shrimp at a time.
  8. Turn shrimp occasionally while cooking, until golden brown (about 5 or 6 minutes). With a slotted spoon, remove shrimp to a paper towel–lined rack to drain.
  9. To serve, drain about 1/2 cup of salad per plate, and press into 3" round form in center of plate. Lay 5 shrimp around salad and garnish with mango slices, scallions, kiwi, black pepper, cayenne pepper and crème fraîche.

Yield: 12-20 servings