Click To Go Back To Recipe List

CUBAN MARINATED SAUTEED SHRIMP WITH JULIENNE LETTUCE, MANGOS AND AVOCADOS

Dressing:

1 cup Filippo Berio® Olive Oil
¾ cup Orange Juice
1 tbsp. Chopped Garlic
1 tbsp. Honey
1 tbsp. Soy Sauce
Salt & Pepper to taste

Whisk together the Filippo Berio® Olive Oil with the orange juice, soy sauce, honey and garlic until well blended. Season with salt & pepper to taste.

Shrimp:

1 tsp. Ground Cumin
2 Cloves of Garlic, Minced
1 Hot Pepper (jalapeno, Serrano) minced
¾Filippo Berio® Olive Oil
3 tbsp. Orange Juice
Juice from 1 Lime
Salt & Pepper to Taste
12 Jumbo Shrimp, peeled and deveined
3 tbsp. Filippo Berio® Olive Oill (for sautéing shrimp)

Method

Mix together all ingredients and marinate shrimp for 1 to 2 hours.

2 Large Ripe Mangos, peeled and cut into ½ inch pieces
2 Large Avocados, peeled and cut in ½ inch pieces
1 Large or 2 Small Heads of Red Leaf or Red Oak Lettuce

Julienne the lettuce and tossed with the dressing. In sauté pan with 3 tbsp. of Filippo Berio® Olive Oil over medium-high heat, sauté shrimp until done. Approximately 2 minutes on each side.

Divide lettuce between four plates and mound lettuce in the center of plates. Arrange four shrimp around the plate and in between place avocado and mango pieces.