Hotel Blog

Estancia La Jolla's Sugar Cane Shrimp & Mango Salad
Makes 4 servings

Ingredients:
4 sugar cane sticks
16 tiger shrimp (4 per serving)
2 cups mesclun greens (mixed young greens)
4 radicchio leaves (used as the cup to set the salad in)
2 chayote squash
1 mango
12 tbsp pepitas, toasted
12 tbsp cotija cheese
12 oz prickly pear vinaigrette
4 tbsp olive oil
1 tsp ground ginger
Salt and black pepper to taste

PROCEDURE:

1. Toss the shrimp in the olive oil, salt, black pepper and ¼ tsp of ground ginger
2. Skewer 4 shrimp on each sugar cane stick, with a small gap between shrimp, tails facing the same direction.
3. Grill the shrimp skewers – 2 minutes on each side.  Remove from grill and allow to cool.
4. Slice Chayote Squash in ½ inch slices. Toss in olive oil, salt and pepper and grill till soft. Remove seeds in center.
5. Cut grilled squash filets into thin strips; set aside.
6. Peel mango, cut into 4 parts and discard the center bulb.  Cut the mango into thin strips and set aside.
7. Assemble the salad: In bowl combine mesclun greens and prickly pear vinaigrette.  Add the chayote squash and mango strips.  Toss.  Taste and adjust seasoning as needed.
8. On the plates, place the radicchio cups in the top left corner of the plate with the opening of the cup facing the center of the plate.  Place tossed mesclun greens in the corner of the plate so it appears they are falling out of the radicchio cup.  Lay the grilled shrimp over the top of the greens.   Garnish with the cotija cheese and the pepitas.

PRICKLY PEAR VINAIGRETTE

INGREDIENTS:
2 cup prickly pear puree
¼ cup shallots, minced
2 Tbl honey
3 Tbl rice wine vinegar
1/2 each lemon, juice of
1/2 each lime, juice of

PROCEDURE:
Combine all ingredients in blender and process until well combined and smooth.