Bite with Belkys: Key West Shrimp with Melon Slaw by Touch Catering

The Chef: Sean Brasel of Touch Catering

The Dish: Key West Shrimp with Melon Slaw

The Restaurant: Touch Catering

Ingredients for Barbecue Sauce:

• Hoisin Sauce
• White Vinegar
• Sriracha or Hot Chili Sauce
• Honey
• Cooking Oil
• 2 tbsp. Soy Sauce
• Sesame Oil

Method of Preparation:

-Start by adding a scope of hoisin sauce into a bowl.

-Then pour some white vinegar, sriracha paste and a drop of honey. You can control the amount depending on how spicy or how sweet you like your food.

-Add some cooking oil, sesame oil, soy sauce and mix together.

Ingredients for Dish:

• Shrimp
• Cantaloupe
• Honeydew
• Jicama
• Green Apple
• Snow Peas
• Green Onions
• Mint
• Basil
• Green Jalapenos
• 1 Lime
• Sriracha or Hot Chili Sauce
• Sesame Oil
• Pepper
• Salt
• Honey

Method of Preparation:

-Start by peeling and cleaning the shrimp.

-Then let them marinate in the barbecue sauce for at least two hours.

-In the meantime, move on to the coleslaw. Cut and julienne a cantaloupe, honeydew, jicama and green apple. Put them all into a bowl and mix.

-Add some snow peas, green onions, mint, basil, green jalapenos, a squirt of lime, sriracha, sesame oil, pepper, salt and honey. Finally, stir it all together.

-Now cook the shrimp over a grill for two to three minutes.

To Plate the Dish:

Start with the slaw and then add the shrimp. Glaze it with some of the left over barbecue sauce.

Serving Suggestion: Your favorite beer.

Belkys Nerey: "Chef Sean will be cooking for 4,000 people at the NFL's special party this Saturday in Bayfront Park."

FOR MORE INFORMATION:

Touch Catering
860 NE 79th Street
Miami, FL 33138
305-758-7191
www.touchcatering.com