Chipotle TABASCO® Marinade and Shrimp

Ingredients Weight Measure
Garlic, chopped 1/2 Tbsp.
Shallot, chopped 1/2 Tbsp.
Ginger puree 1 Tbsp.
Ginger, pickled 1 Tbsp.
Black bean sauce 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 1/2 cup
Honey 2 Tbsp.
Mushroom soy sauce 1 Tbsp.
Sweet sake 2 oz.
Extra virgin olive oil 6 oz.
Shrimp, 6/8 count, peeled, deveined, tails on 60 ea.

Apple & Ginger Yam Puree

Ingredients Weight Measure
Yams, peeled, diced 3-1/2 lbs.
Gala apples, peeled, diced 12 oz.
Butter 8 oz.
Brown sugar 2 oz.
Ginger puree 3 oz.
Salt and pepper to taste
Instant mashed potato mix as needed

Mango-Lychee Salsa

Ingredients Weight Measure
Mangoes, large, ripe, diced 3 ea.
Canned lychees in syrup, drained, diced 18 oz.
Red onion, diced 1 oz.
Red bell pepper, roasted, diced 1 ea.
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
Canned jalapeño, diced 1 oz.
Cilantro, chopped 1 bunch
Hass avocados, firm, diced 2 ea.
Tomato, large, ripe, peeled, seeded, diced 1 ea.
Red radish, diced 4 oz.
Salt and pepper to taste


Ingredients Weight Measure
Frisee greens 12 oz.
Extra virgin olive oil 2 oz.
Rice wine vinegar 2 oz.
Salt and pepper to taste
Cilantro sprigs 20 ea.


  1. For the Chipotle TABASCO® Marinade and Shrimp, in a blender, add garlic, shallots, ginger puree, pickled ginger, black bean sauce, TABASCO® Chipotle Pepper Sauce, honey, soy sauce and sake. Pulse blender; then on high speed, stream in olive oil to emulsify. Marinade can be made in advance and refrigerated. Place shrimp in marinade for 2 hours; then skewer.
  2. For the Apple & Ginger Yam Puree, simmer yams in salted water. Simmer apples in butter, brown sugar, salt and pepper, until caramelized. Drain yams. Add caramelized apples and ginger puree and whip until smooth. Adjust seasoning. Add instant potato mix to tighten yams to proper consistency. Place in pastry bag with #8 star tip.
  3. For the Mango-Lychee Salsa, prepare all ingredients and mix in a bowl, folding in avocados last to prevent mashing them.
  4. Grill shrimp until nicely caramelized. On each warm plate, pipe the Apple & Ginger Yam Puree in the center. Stand 3 shrimp around the puree, with tails in the air. Spoon the Mango-Lychee Salsa on the plate between each shrimp. Toss frisee with the olive oil, rice wine vinegar and salt and pepper. Place the frisee on top of the shrimp tails and garnish with cilantro.

Yield: 20 servings