Bite with Belkys: Avocado Shrimp Salad

The Chef: Willy Hernandez
The Dish: Avocado Shrimp Salad

Ingredients for the avocado salad:

3 ripe avocados, peeled and cut in 1/4 dice
2 tbs. of fresh lemon juice
1 tbs. of cilantro, chopped
1 medium red onion, chopped
1 ripe tomato, chopped in 1/4 inch
3 tbs. of olive oil
Salt and pepper, to taste

Method of Preparation:

-First, place the diced avocado in a bowl. Add lemon juice, tomatoes, red onion and cilantro. Then mix it together.

-Next, sprinkle some salt and pepper and pour a drizzle of olive oil.

-Cover the bowl and let it sit in the fridge 15 to 20 minutes.

Ingredients for the shrimp tamarind:

8 jumbo shrimp, cleaned and deveined
2 tbs. of extra virgin olive oil
1 small green pepper, diced
1 small red pepper, diced
1 small white onion, thinly sliced
2 garlic cloves, minced
1 cup of tamarind paste
1/2 cup of chicken stock
Salt and pepper, to taste

Method of Preparation:

-First, butterfly the shrimp. Then pour some olive oil onto a hot pan and add green and red peppers, onions and minced garlic.

-Chef Willy says to let the veggies sauté for about two minutes, and then add the shrimp with some tamarind paste. You can also substitute the tamarind paste with an orange or balsamic glaze.

-Next, add chicken stock, salt and pepper and let it reduce.

To Plate the Dish:

At the restaurant, Chef Willy likes to use a mold for the avocado salad, and then he places the shrimp tamarind over the top. Lastly, add some sauce on the side and over the shrimp and garnish with chives.

Serving Suggestion: Pinot Grigio

Serves: 4

FOR MORE INFORMATION:

Caramelo Restaurant
264 Giralda Avenue
Coral Gables, FL 33134
305-445-8783
http://www.caramelorestaurant.com/