Tapas, or "small plate", dishes are great as personal appetizers or, when combined, as a varied and lighter meal. This shrimp tapas recipe dusts shrimp in a mojito cocktail seasoning atop salad greens, finished with a sweet and minty pepper dressing. It's the perfect start to any Spanish or Mexican dinner.
Shrimps Mojito Tapas with Honey Red Pepper Mint Dressing Saladette
Submitted by sonia sanchez
from Chef John Rivera Sedlar for the National Honey Board
Honey Pepper Mint Dressing
1 1/2 tablespoons 100% pure honey
1 1/2 tablespoons finely minced red bell peppers
3/4 cup fresh mint
1/4 cup fresh cilantro leaves only
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves
of sea salt
1 1/2 cups frisee lettuce washed and roughly chopped
6 large radicchio leaves
12 large shrimp peeled and deveined
1/2 large Spanish onion quartered
1 tablespoon pickling spice (wrapped and tied in cheesecloth)
1 bunch chopped fresh cilantro
Combine in a blender the honey, lemon juice, garlic, mint, cilantro and salt. Pulse until blended. Drizzle in the oil. Fold in the red peppers. Refrigerate.
In a large pot, combine the onion, pickling spice and cilantro with 3 quarts of water. Bring to a boil. Simmer for about 10 minutes to flavor the water.
Add the shrimp, cover and cook for about 3.5 minutes. Remove the shrimp with a slotted spoon and plunge them into an ice bath until they cool. Drain the shrimp.
In a bowl, toss the shrimp with ½ of the dressing and in another bowl, toss the frisee with the other half of the dressing. Place the radicchio leaves on large chilled plates. Fill each leaf half way with frisee and top with 2 shrimps each.