|
GUATEMALAN CHOJIN CON CAMARON Radish, mint and lime salad with grilled shrimp Serves-8-10 Grilled shrimp 16-20 small shrimp, shelled, deveined 6 garlic cloves 2-3 Serrano chile peppers, seeded, veins removed 1 cup cilantro leaves, chopped ½ cup olive oil Kosher salt & freshly ground black pepper Radish salad 4 cups grated or chopped radish ½ cup onion, small dice 1 cup vine ripened tomatoes, very small dice ½ cup fresh mint leaves, coarsely chopped ¼ cup orange juice ¼ cup lime juice Kosher salt Garnishes 6-8 avocadoes, cut in half, pitted Lime slices, mint and cilantro sprigs Baked corn tortilla chips
Combine garlic, chile peppers, cilantro leaves, olive oil, salt and pepper in blender or food processor and puree. Pour over shrimp and marinate for at least 30 minutes. Grill or griddle shrimp 2 minutes per side. Refrigerate until needed. To make radish salad, mix all ingredients and season with salt. Chill until needed. Combine radish salad with shrimp right before serving, or keep shrimp separate and place them in skewers. Serve salad in avocado cups sprinkled with lime juice. Garnish with lime slices, mint and cilantro sprigs, and corn tortilla chips. |
||||||||||||||||||||||||||||
