Ingredients: |
Ingredients: 1 lemon halved 6 cups water 1 small onion, sliced 2 tablespoons kosher salt 1 scotch bonnet, halved 1 tablespoon grated, fresh ginger 1 12 oz. bottle of lager, Red Stripe 2 lbs large shrimp
DRESSING 1 mango, peeled and finely diced ( 1 ½ cups) ¼ cup rice vinegar 2 tablespoons lime juice 1 teaspoon Dijon mustard ½ cup oil 1 tablespoon chopped cilantro ½ teaspoon finely grated lime zest ¼ teaspoon minced Scotch bonnet ¼ cup sliced red onion 2 Hass avocados, sliced Lime wedges for serving
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Directions: |
Directions:Squeeze lemon halves into large saucepan, add rinds. Add the water, Scotch Bonnet, ginger, onion, salt and beer and bring to boil. Cover and simmer for 15 minutes. Add the shrimp and cook for 3 minutes. Drain and spread on platter. Refrigerate until cooled, and slice horizontally.
Meanwhile, make the dressing. In a blender, combine 1/3 cup of the mango with the vinegar, lime juice, and mustard and puree until smooth. With the machine on, add the oil in a thin stream and blend until very smooth. Add the cilantro, lime zest, and minced Scotch Bonnet and pulse just to combine. Transfer dressing to a large bowl, add the shrimp, red onion, and remaining mango, and season to taste with salt and pepper. Toss to coat. Arrange avocado slices around edge of platter, mound shrimp salad in center and garnish with lime wedges. Serve. (Add chopped red bell pepper as option.)
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