2 tb Olive oil
1 ts Chopped garlic
1 ts Chopped shallot
1/4 ts Crushed red pepper
8 lg Fresh head-on shrimp -;
-(U-12)
=== MANGO/GREEN ONION SALSA
-CRUDA ===
1 c Diced fresh mango
1/4 c Hydrated sun-dried tomato;
-diced
1/4 c Diced scallion
2 oz Lime juice
2 oz Olive oil
2 tb Chopped fresh coriander
=== CHICK PEA PANCAKE ===
1 Egg
2 c Chick pea flour
1 c Milk
1 tb Ground cumin
4 oz Chick pea puree
4 oz Olive oil
2 ts Chopped parsley
2 ts Chopped fresh coriander
8 oz Pure olive oil
4 ts Currants
In a large bowl combine oil, garlic, shallots, and peppers. Add shrimp and
marinate for a few hours. Remove shrimp from marinade and pat dry. Grill
for about 1 and 1/2 minutes on each side. MANGO/GREEN ONION SALSA CRUDA:
Toss all ingredients together in a bowl. Salt and pepper to taste. CHICK
PEA PANCAKE: Mix egg, flour, milk, cumin and chick pea puree to a smooth
batter. Adjust viscosity with additional milk or flour. Add virgin olive
oil, parsley and coriander and whisk well. Preheat non-stick pans and place
3-inch pastry ring in each pan. Pour 1 ounce olive oil in each ring and
proceed to make pancakes 1/4-inch thick. Sprinkle currants on bubbling side
and turn when brown. Brown evenly on both sides. This recipe yields 4
servings.
Yields
4 servings