Chef Bernard’s Roasted Mexican Jumbo Shrimp

Served with Avocado Mango Relish, Japanese Eggplant

Serves 6 as an appetizer–See the video recipe

Jumbo Shrimp
Get the recipe.

1/3 cup pink grapefruit juice

1 teaspoon thyme leaves, finely chopped

1/2 teaspoon cumin

1/2 teaspoon green curry

1 teaspoon finely chopped mint leaves

1/4 cup walnut oil

to taste sea salt and freshly ground black pepper

18 U-10 Mexican shrimp, peeled, deveined, tail on

In small bowl mix grapefruit juice, thyme, cumin, curry, mint, walnut oil, salt and pepper.  Place shrimp in square baking dish.  Pour marinade over.  Let stand 15 minutes.  Strain marinade.  Set aside.

Japanese Eggplant

3 large Japanese eggplant

1/4 cup seasoned rice vinegar

2 tablespoons brown sugar

1/2 cup olive oil

pinch cayenne pepper

to taste sea salt

Cut Japanese eggplant in two inch wheels.  Drizzle half of the rice vinegar and olive oil on top. Sprinkle half brown sugar, cayenne pepper and sea salt on top.  Flip.  Repeat process.  Marinate 10 minutes on each side.  Place eggplant on hot grill.  Grill 3 minutes on each side or until tender, basting frequently with marinade.

Avocado Mango Relish

2 avocados, peeled, seeded and diced

1 mango, peeled, seeded and julienned

1/2 cup julienned jicama

1 teaspoon finely chopped cilantro leaves

1 lemon, juiced

2 tablespoons Lemoncello

to taste sea salt and freshly ground black pepper

** dash Tabasco

In large bowl gently mix avocado, mango, jicama and cilantro with wooden spoon.  Incorporate lemon juice and Lemoncello. Season with salt, pepper, and Tabasco.  Transfer to serving bowl.

Presentation

Spoon Avocado Mango Relish in center.  Transfer three shrimp from grill.  Place around relish.  Whisk marinade vigorously.  Drizzle over shrimp.  Serve with avocado mango relish.