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August, 2017 RECIPE OF THE MONTH

Serves 4
as an appetizer

Serves 12
as an hors d'oeurves

INGREDIENTS

1# Shrimp, peeled & deveined
2 ea Garlic cloves
1 ea Lime, zested
Salt, Pepper
1 T Canola oil

Sauce

1/2 ea Red bell pepper, cut into strips
1 ea Red onion, cut into strips
2 ea Roma tomatoes
1 ea Lime
2 T Ketchup
2 T Sriracha
Salt, Pepper
1/2 bu Scallions
1/4 C Orange juice
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Grilled Shrimp Ceviche

METHOD

1

Shrimp Prep

  • Place shrimp in a large mixing bowl. Add oil, lime zest, garlic, salt and pepper.
  • Place in the refrigerator and allow to marinate for at least two hours or overnight.
  • Grill the shrimp and allow to cool.
2

Sauce Prep

  • Grill red onion, pepper and one Roma tomato.
  • Add all the grilled vegetables to a blender with orange juice, ketchup and Sriracha.
  • Blend until pureed. Add salt and pepper to taste.
3

Ceviche Prep

  • Once shrimp have cooled slightly, add them to sauce.
  • Dice the remaining tomato and bell pepper.
  • Slice the scallion.
  • Mix chopped vegetables with shrimp mixture and place in the refrigerator to chill.
  • Serve with crispy tortilla chips.
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