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Appetizer
10 crostini
30 minutes
10 minutes
Chef Tom Fraker
10 large raw shrimp, tail on, peeled & deveined
Melissa's "Don Enrique" Pico de Gallo seasoning, to taste
Butter flavored non-stick cooking spray
2 limes, divided use
1 Melissa's Watermelon Radish, ends trimmed
1/4 organic cabbage, shredded
2 each Purple, Yellow & Baby French Carrots; tops removed, halved lengthwise, thinly sliced lengthwise
1/2 organic red onion, diced small
4 tablespoons seasoned rice vinegar
1 pinch sea salt
1 pinch freshly ground pepper
1 small bunch fresh cilantro, finely chopped
3 Melissa's Finger Limes
Prepare a hot grill.
Season the shrimp on 1 side with the pico de gallo and then spray that side with the butter cooking spray.
Place the shrimp, seasoned side down, on the grill. Season the second side that is up with the pico de gallo and butter spray.
Grill for 2-3 minutes and then flip them over. Grill for an additional 2-3 minutes or until cooked through and the shrimp is opaque.
Remove from the grill and squeeze the juice of 1 lime over them. Set aside.
Slice the watermelon radish into 10 equal rounds and set aside.
In a bowl, add the cabbage and the next 5 ingredients and the juice from the other lime and mix well.
Place a radish disc on a serving platter. Top that with some of the cabbage mixture.
Place a shrimp on top and sprinkle with a little cilantro.
Cut the finger limes in half and squeeze some of the tiny citrus pearls out onto the shrimp.
Repeat for the remaining ingredients.
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