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10 pieces fresh shrimp |
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4 tbsp. extra virgin olive oil |
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Pinch of fresh ground pepper |
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1 tbsp. srirachi chile pepper paste |
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4 whole fresh plums sliced in half, pitted & sliced into slivers |
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4 whole pieces of Belgian endive, sliced on the bias |
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1 small red onion, sliced thin |
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1 tsp. sherry vinegar |
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Salt and pepper, to taste |
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Chives, chopped, for garnish |
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| Method: |
| 1. |
Combine olive oil, chile pepper paste and ground pepper. Marinate shrimp for at least one hour. |
| 2. |
Grill shrimp on one side for 2 minutes, then turn and finish (1 minute) and set aside. |
| 3. |
Mix endive, plums and red onion in a bowl, then add 1 tsp. of sherry vinegar and 2 tbsp. of olive oil. |
| 4. |
Add salt and pepper to taste and mix garnish with chives. |
| 5. |
Place shrimp on salad, drizzle on Passion Fruit Vinaigrette. |
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| For the Passion Fruit Vinaigrette: |
| • |
1/2 cup The Perfect Purée Passion Fruit Concentrate, thawed |
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1 tbsp. Dijon mustard |
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1/8 cup aged sherry vinegar |
| • |
1 cup extra virgin olive oil |
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| Method for the Passion Fruit Vinaigrette: |
| 1. |
Puree in blender all ingredients except olive oil. |
| 2. |
Add olive oil slowly while machine is on – add all of the oil gradually. |
| 3. |
Add salt and pepper to taste. |
