Shrimps Mojito Tapas With Honey Red Pepper Mint Dressing Saladette


1 1/2 tablespoons 100% pure honey
3/4 cup fresh mint
1/4 cup fresh cilantro leaves only
2 tablespoons fresh lemon juice
1 1/2 cups frisee lettuce washed and roughly chopped
6 large radicchio leaves
For the shrimps:
1 large shrimp peeled and deveined
1/2 large Spanish onion quartered
1 tablespoon pickling spice (wrapped and tied in cheesecloth)


Combine in a blender the 100% pure honey, lemon juice, garlic, mint, cilantro and salt. Pulse until bended. 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 until the shrimp are cooked. 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.


Recipe by Chef John Rivera Sedlar for the National Honey Board


2 servings


Monday, September 13, 2010 - 11:08am


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