Tropical Shrimp Cocktail

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Tropical Shrimp Cocktail

 


A refreshing first course or main dish for two.
INGREDIENTS
Sauce
Juice of 1 lime
Juice of 1 orange
2 tablespoons extra virgin olive oil
1 small jalapeno pepper; seeded, deveined and minced
2 tablespoons finely diced red onion
Kosher or sea salt and freshly ground pepper
Cocktail
16 large cooked, peeled and deveined prawns (size 16/20)
1 cup Piggly Wiggly California golden raisins
1 cup diced fresh pineapple
1 ripe mango, diced
1 firm-ripe avocado, diced
2 tablespoons chopped cilantro
2 tablespoons chopped mint
Lime wedges; for garnish
PROCEDURE
Sauce
Whisk ingredients together and season with salt and pepper to taste. Refrigerate until needed.
Cocktail
In a medium mixing bowl, toss prawns with 2 tablespoons of the dressing to coat and set aside. Add remaining salad ingredients except lime wedges and toss with remaining dressing. Cover and chill well.
Divide chilled fruit mixture among 8 stemmed cocktail glasses or small bowls. Top with the prawns (2 per serving) and garnish with wedges of lime.
Chef's Note: Sauce and cockail ingredients should be prepared up to 1 hour in advance and refrigerated until ready to serve.