By: Chef Cameron – Palau Aggressor II
For the Shrimp:
1lb. of 16/20 Shrimp
1 Tbsp. of Chili Powder
2 Tbsp. of Fresh Chopped Garlic
¼ Cup of Pure Olive Oil
Salt and Pepper to Taste
Juice of One Lime
Directions:
Mix shrimp with all ingredients and let marinate for 1-2 hours. Place in refrigerator.rn
| For the Cilantro Pesto: 1/2lb. of Cilantro (stems removed) ¼ cup of Smoked Almonds 3 cloves of Fresh Minced Garlic 1 cup of Pure Olive Oil ¼ cup of Crumbled Feta Salt and Pepper to Taste Directions: Place cilantro, almonds, and garlic in food processor along with half of the olive oil. Pulse chop until incorporated. While processor is running add the rest of the oil slowly until blended. Pour out of processor into mixing bowl and add the crumbled feta and salt and pepper. | For the Salsa Cruda: 4 Roma Tomatoes 1 Cucumber ½ an Onion 1tsp. Fresh Chopped Garlic 2tbsp. Extra Virgin Olive Oil 1tbsp. White Balsamic Vinegar 1/8cup of Chopped Parsley Salt and Pepper to Taste Directions: Dice the tomatoes and cucumber, leaving the seeds is just fine. Remove them if you desire. Dice the onion. Dice all the vegetables to the size you desire, I like to dice them pretty small. Add them all to a mixing bowl along with the garlic, white balsamic vinegar and olive oil. Add a pinch of salt and pepper, and mix them well. Taste and season as needed. Finally add the parsley and mix again. |
Putting it all together:
Get a sauté pan large enough to hold the shrimp or do them in smaller batches. Get the pan very hot but not smoking. Add 3tbsp. of pure olive oil and sauté until done. About 3 minutes, keep the shrimp moving around so they don’t burn. When shrimp are done you are ready to plate the dish. I like to use black beans for this dish, but lentils are very nice and so is quinoa. Place your black beans in the center of the plate, lay 4 shrimp around the front of the beans. Top the beans with the Salsa Cruda, then spoon a bit of the Cilantro Pesto on and around the shrimp. Now you are ready to eat. Serves 4-5 people. Enjoy!!!!!!!!
