adapted from San Diego Spirits Festival
For the shrimp:
1 TBSP canola oil
1 TBSP diced butter
1 TBSP brown sugar
1 TBSP rum
1 TBSP lime juice
1 tsp chopped shallots
1 TBSP vegetable stock
1 tsp chopped garlic
For the avocado pineapple salsa
1/2 of a pineapple
1 tsp red pepper
1 tsp yellow pepper
1 tsp green pepper
1 tsp sliced green onion
1 tsp sliced cilantro
juice of 1/2 lime
salt and pepper to taste.
4 leaves chopped mint
2 cucumbers sliced 1/2 inch thick.
Start by making your avocado pineapple salsa.
peel, core and trill the pineapple
once it is cooked, dice it.
dice up all peppers, onion and cilantro and add them to the pineapple.
Mix in the avocado gently and garnish with chopped mint leaves.
Set in fridge while you finish the shrimp.
Heat oil in the frying pan.
Saute and season the shrimp.
add a pinch of shallots and garlic.
Deglaze the pan with the lime juice.
Remove the pan from the flame and add rum.
Cook until alcohol evaporates.
Add brown sugar, vegetable stock, mint and butter.
Reduce liquid to a caramel.
Set out your sliced cucumbers and make a cup out of them by scooping out a small portion of the seed area.
Top your sliced cucumber cups with the salsa.
Next add glazed shrimp.
Garnish with mint and cilantro and serve!
This dish can be served hot or cold. Perfect for a party!