1 quart water or court bouillon
8 shrimp (21/25 ct size) raw, in the shell
3 teaspoons diced red onions
3 teaspoons diced yellow bell pepper
3 teaspoons diced tomatoes
3 teaspoons diced red bell pepper
6 teaspoons diced fresh mango
8 teaspoons diced avocado
2 teaspoons lemon juice
salt and pepper, to taste
4 teaspoons chopped cilantro
2 teaspoons olive oil
2 cups micro greens
Bring water or court bouillon to a boil then reduce to a simmer.
Add the shrimp and simmer for 2 minutes.
Remove from the heat, strain shrimp, cover and refrigerate until ready to serve.
In a bowl mix the red onion, yellow pepper, tomatoes, red pepper, mango, and cilantro together. Gently fold in the avocado.
Season with salt and pepper, lemon juice, and olive oil.
Peel the shrimp and dry on a paper towel. Butterfly, devein and present the shrimp with tail-up a plate.
Place a tablespoon of salsa on each shrimp.
Garnish with micro greens.
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