Mexican Shrimp With Avocado Mango Relish
From our kitchen to yours, Chef Bernard Guillas shares his delicious Jumbo Mexican Shrimp with Avocado Mango Relish and Japanese Eggplant. It doesn’t get any better than this. Enjoy this summer entree with good friends on a relaxing weekend afternoon Buon appetite.
Note: the transcript was completed with computer voice recognition software; please excuse the minor errors in punctuation and grammar.
It is time to head to the kitchen. Chef Bernard, what do you got?
Chef Bernard Guillas:
So what do we have here is beautiful wild shrimp from Mexico. So wild Mexican shrimp, just goregeous product, but we’re going to marinate them. So we’ll add, we have a little bit of grapefruit juice over here, then some curry. So mix it really well. Then cilantro and mint and cumin, a bit of black pepper and sea salt. Then what you want to do is you want to take those shrimp and marinate them really well. So make sure they’re really well coated with that marinade and you want to let them pretty much marinate and stay for about, I would say 20 minutes to half an our. For garnish, I have the best and easiest salad ever. You need avocado. This is the gold of California right here, and we have some Jicama. So Jicama goes in the bowl right here. So you just peel the Jicama and cut it into like matchsticks.
So like this, there will be nice and crunchy to that. We have mango. Look at this beautiful mango. So you peel your mango and you slice it thinly. And then what we’ll do is we’ll cut it exactly the same way. So matchsticks as well. I love this matchsticks because it really have a different flavor and fragrance when you are tasting it. If you dice it, it gets just diluted; to that we’ll have some mint and cilantro. You have a little bit of both right here and our avocado. So check this out. For the avocado, you want to cut it in half this way. Twist, easy flip. Then you want to peel just this part right here. Check this out really easy. And then you just pull and pull. It’s like magic. And then you just want to cut it so you don’t go all the way through.
Okay? Be very gentle. You can do it also on the cutting board, of course, but you want to do some nice little cubes and check this out. 1, 2, 3, 4. Delicious. To this, we’ll add a little bit of Tabasco. If you like it spicy, just don’t hesitate to add a little bit more. Some sea salt, some pepper and walnut oil. Little bit of walnut oil, voilà . Now we’ll take some leaves of mint that you just pull apart like this. You don’t want to chop it. Same thing with your cilantro. You want some cilantro leaves as well. So we had a little bit of chopped and now we’re putting some leaves. And I love the leaves and a little bit of the stems as well because it gives a really nice flavor. I know you would think it’s tequila because we are in Mexico, but guess what? My favorite lemon cello. I need a little bit of sweet. I need to bring that beautiful fragrance of mango. And I tried it both ways. This is the best way. Just some lemon cello is delicious. And here you go. Your salad is ready for the grill. You have to make sure that your grill is nice and hot and well seasoned. I’ll take a little bit of oil and drizzle the grill. Look at this and you will see that that oil just spread evenly. And from that we’ll start our cooking..
Look at thi:ss, eggplant first, and then we’ll cook our shrimp. It’s beautiful. Lot of flavor there. So you want to cook it for about two to three minutes on each side and make sure that they do not overcook. This is what you want. Just barely cooked, barely cooked presentation. Always very important. You eat with your eyes first. And we take a little bit of our marinade and drizzle it over the shrimp, Et Voilà roasted Mexican prom with a mango avocado salad. Simply delicious live fit and live forever. Bon appétit
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