Shrimp and Avocado Stack Tuesday, March 4, 2014


Chef Paul Ortiz A Club LeConte recipe

1/2 fluid ounce Chipotle Tabasco
4 each Cherry tomato
1/2 each Avocado
2 ounce Shrimp, 16/20 P&D
1 TBSP Canola Oil Blend
1 fluid ounce Lime juice
1/4 tsp Salt & Pepper
1 pinch Cumin
1 fluid ounce Cilantro Pesto
1/4 ounce Spring Mix


1.Quarter cherry tomatoes and marinate in chipotle Tabasco.
2. Dice avocado and set aside.
3. Season shrimp with cumin, salt and pepper and sauté until fully cooked and small dice.
4. In a small cylinder place half of spring mix on bottom then cherry tomatoes, diced avocados, and finally the diced shrimp, drizzle the lime juice between the layers.
Garnish with other half of spring mix. drizzle plate with cilantro pesto


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