Click To Go Back To Recipe List

COFFEE BARBEQUE SHRIMP SALAD

3 tbsp. Butter
5 cloves garlic, minced
1 Jalapeno, chopped
1 tsp. Chili powder
zest of juice of 1 lime
¼ cup brown sugar
2 tbsp. tomato paste
½ onion chopped
¼ cup chopped fresh cilantro
1 tsp. Ground cumin
2 tbsp. Worcestershire sauce
½ cup rice wine vinegar
¾ cup fresh brewed coffee
1 cup ketchup
salt & pepper to taste

1. In a medium sauté pan over medium heat, melt the butter, sauté the garlic, jalapeno, cilantro with chili powder for 2-3 minutes.
2. Add tomato paste, lime zest and cook for 2-3 minutes.
3. Add coffee, rice wine vinegar, ketchup, juice of lime, cilantro, brown sugar and cook over low heat at a simmer for 20 - 30 minutes.

For the salad:

16 jumbo shrimp, peeled & deveined
4 bamboo skewers
2 cups mixed greens
1 tbsp. barbeque sauce
1 tbsp. rice wine vinegar
3 tbsp. Filippo Berio® Olive Oil

1. Skewer 4 shrimp on bamboo skewers, place on a baking dish under a broiler to cook or grill over medium coals for 2-3 minutes on each side
2. Brush both sides with barbecue sauce for last minute of cooking.
3. In a mixing bowl combine the barbecue sauce and vinegar and blend well. Toss with mixed greens.
4. Mound the mixed greens on the center of the plate and place the shrimp around the center of the greens and drizzle with remaining barbeque