From: Executive chef Hugh Sinclair, Eden Occasions, Davie, Fla. Yield: 12 servings, 1 potato each. SALSA: 3 cups fresh mango, diced 2 cups fresh papaya, diced 3 Tbsp. green onions, sliced 1/4 cup red onion, finely sliced 2 Tbsp. cilantro, chopped 1 tsp. habaòero pepper, minced 1/2 cup fresh lime juice 2 Tbsp. honey 2 Tbsp. sugar to taste, salt and pepper POTATO SKINS: 6 large Russet potatoes 3 Tbsp. olive oil HASH: 1/3 cup olive oil 1 lb. 51/60 count shrimp, peeled and deveined 1 medium ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.