For the Shrimp Salad: |
• |
2 tbsp. Salute Santé! Lemon Grapeseed Oil |
• |
1 lb cooked shrimp, small or large, cut into halves |
• |
1/4 cup chopped red onions |
• |
1/4 cup chopped red peppers |
• |
1/4 cup minced scallions |
• |
1 stalk celery, diced |
• |
6-12 butter leaves, washed and dried |
• |
1 avocado cut into cube pieces |
• |
1 tbsp. fresh horseradish grated |
• |
Juice of 1 lime |
• |
1/4 cup chopped fresh cilantro |
|
|
For the Red Jalapeño Aioli: |
• |
3 tbsp. The Perfect Purée Red Jalapeño Puree, thawed |
• |
1 cup Salute Santé! Original Grapeseed Oil |
• |
Salute Santé! Chili Infused Grapeseed Oil to taste |
• |
Salt and pepper to taste |
|
|
Method: |
1. |
Chop the shrimp into 1/2-inch pieces and put them in a medium-sized bowl. |
2. |
Toss in the red pepper, red onion, scallions, celery and horseradish into the same bowl with the shrimp. Drizzle with Lemon Grapeseed Oil, lime juice, salt and pepper. |
3. |
Toss well. Let sit to combine flavors. Prepare the Red Jalapeño Aioli. |
4. |
Add Red Jalapeño puree to a mixer bowl. |
5. |
Slowly whisk in Original Grapeseed Oil, one drop at a time. |
6. |
Continue adding all the grapeseed oil until emulsified and sauce thickens. |
7. |
Add a splash of Salute Santé! Chili Infused Grapeseed Oil for desired spiciness and salt and pepper to taste. |
8. |
Arrange lettuce leaves on a large platter. Evenly spoon shrimp mixture into each leaf. |
9. |
Drizzle aioli atop the lettuce cups, garnished with the chopped cilantro. Serve as dip or sauce for grilled meats or veggies, fried snacks or chips. |
|
|