Shrimp and Scallop Spicy Cocktail, 6/27/13

ChefMark Abernathy{}{} Loca Luna & Red DoorRestaurants


6- 8 serving in Martini Glasses


2/3lb small - medium shrimp (peeled & cleaned, tail off)

1/3lb scallops

2tablespoons fresh lemon juice

1tablespoon fresh orange juice

1tablespoon fresh lime juice

1/2cup Thai Sweet Hot Chili Sauce

1/2teaspoon salt

1/4teaspoon pepper

1/2cup tomatoes

1/4cup red onion{}{} finely chopped

1tablespoon fresh jalapeno finely chopped

1tablespoon fresh cilantro

1avocado{} diced in 1/2 " chunks


Blanchshrimp and scallops in boiling water for 3 - 4 minutes. Allow to cool slowlyfor 5 - 10 minutes. Mix with all other ingredients and chill thoroughly.{} Serve in a champagne glass with a wheel offruit, a sprig of cilantro and few tortilla chips on the side. I like to topwith very thinly sliced shreds of fried tortillas.{}