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Made by: Chef Kelvin Paterson, Cafe Brio
6 Large Prawns (tail off)
Chipotle paste 1 teaspoon
Corn oil 1 tablespoon
Garlic Mayo (1 clove of garlic, 2 tablespoons of mayo, squeeze of lemon)
Mixed Greens (a pinch)
Red tomato 2 slices
Avocado 3 slices
2 strips of jalapeno bacon
Salt and Pepper
Sautee Shrimp with Chipotle sauce, corn oil for 2 minutes.
Shut off pan and let rest and sprinkle salt and pepper on shrimp.
Toast French bread in the other pan until golden brown. To assemble lay bread open faced and spread garlic aioli all over bread.
Place mixed greens, tomato and avocado on top. Add shrimp and bacon.
Serve with Sweet Potato chips with cinnamon, chili salt.
This recipe aired February 4, 2013.