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BLACKENED SHRIMP WITH AVOCADO MANGO SALSA IN LETTUCE WRAPS
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Ingredients

  • 20.000 20
    Butter lettuce leaves, large or medum
  • 0.000
    Blackened Shrimp, chilled - Recipe follows
  • 0.000
    Avocado Mango Salsa - Recipe follows
  • 0.000
    Remoulade Sauce - Recipe follows

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Instructions

  1. METHOD
  2. Place one butter lettuce leaf on platter.
  3. Place 2 Blackened Shrimp on left side of lettuce.
  4. Place 1 tablespoon Avocado Mango Salsa on right side of shrimp.
  5. Dab 1 teaspoon Remoulade Sauce on front center of lettuce, slightly overlapping shrimp and salsa.
  6. Blackened Shrimp
  7. Toss 40 (1-1/4 pounds) raw shrimp (31-35 count, peeled, deveined and tail off) together with 1-1/2 tablespoons canola oil, 3 teaspoons K Paul's Blackened Steak Magic and 1 teaspoon paprika. Grill until just cooked. Spread in a single layer and chill immediately. Cover and refrigerate until service.
  8. Avocado Mango Salsa
  9. Mix together 1/2 ounce orange juice, 1/2 ounce lime juice, 2 tablespoons honey and 1/2 teaspoon Tabasco sauce. Add 1 (8 ounces) California Avocado cut into 1/2-inch dice, 5 ounces fresh mango cut into 1/2-inch dice, 3 tablespoons diced red onion and 2 tablespoons coarsely chopped cilantro. Cover and refrigerate until service. Yield: 1-1/4 Cups.
  10. Remoulade Sauce
  11. Wisk together 1-1/2 cups mayonnaise, 1/8 teaspoon ground dry mustard powder, 4 teaspoons Dijon mustard, 1 tablespoon whole grain mustard, 2 teaspoons cider vinegar, 1 tablespoon Tabasco sauce, 4 teaspoons finely chopped capers, 2 tablespoons freshly chopped parsley, 2 tablespoons minced red onion, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Cover and refrigerate. When ready for service, place in squeeze bottle with hole cut to size. Yield: 2 Cups.

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