6 jumbo shrimp, cooked
1 avocado, sliced in half and pitted
1 mango, diced
2 tablespoons cilantro, chopped
1/2 tablespoon extra virgin olive oil
Salt and pepper to taste
Carrot emulsion (technique below)
Balsamic vinegar reduction (optional)
In a medium-sized bowl, gently toss the mango, cilantro and extra virgin olive oil with salt a sprinkle of salt and pepper.
Place each of the avocado halves onto a plate, cut side up. Split the mango mixture between each half, spooning the bulk of the mixture into the indentation created by the avocado pit.
Stack three shrimp on top of each pile of mango.
Drizzle the carrot emulsion around the plate and finish with a light drizzle of balsamic reduction.
Bring 2 cups of store-bought carrot juice to a boil. Reduce the heat and allow the juice to simmer until it reaches a syrupy consistency. Remove from the heat and allow it to cool. Pour the syrup into a clear, measuring cup. Slowly whisk in twice as much vegetable oil as there is carrot syrup to create an emulsion.
Balsamic vinegar reduction:
Bring 1 cup of balsamic vinegar to a boil. Reduce the heat and allow the vinegar to simmer until it reaches a syrupy consistency. Remove from the heat and allow it to cool before drizzling it on your finished dish.
Recipes courtesy of Luiz Souza, a Gainesville resident and former Waldorf Astoria Hotel chef. For more information about his hands-on cooking demonstrations or private chef services, email him at firstname.lastname@example.org.