INGREDIENTS:Island Peach Salsa:
1 fresh ripe California peach, diced
1 fresh ripe California nectarine, diced
1 habañero pepper, minced
1 ripe avocado, diced
½ red bell pepper, diced
½ green bell pepper, diced
2 Tbsp. minced red onion
1 Tbsp. chopped cilantro
1 Tbsp. olive oil
1 oz. Bacardi® Limon
to taste, salt and pepper
Shrimp and Crab Cake:
1 lb. raw shrimp, peeled and deveined
1 lb. jumbo lump crab meat
1 red bell pepper, minced
1 green bell pepper, minced
1 habañero pepper, seeded and minced
2 Tbsp. minced red onion
2 Tbps. chopped cilantro
1 Tbsp. minced garlic
to taste, salt and pepper
as needed, flour for dredging
Rosemary Skewered Shrimp:
10 large shrimp, peeled, deveined with tail on
10 sprigs fresh rosemary, bottom half stripped
to taste, salt and pepper DIRECTIONS:For Island Peach Salsa: Combine all salsa ingredients. Allow to stand for at least 1 hour to meld flavors.
For Shrimp and Crab Cake: Process shrimp in food processor until smooth. Combine with remaining ingredients; mix well. Divide into 10 equal portions. Form into cakes, dredge lightly in flour, and saute on both sides until done.
For Rosemary Skewered Shrimp: Skewer each shrimp with stripped end of sprig of rosemary. Season with salt and pepper. Saute lightly until done.
To serve, spoon a circle of salsa in center of plate. Top with seafood cake. Place skewered shrimp in center of cake and serve immediately. SERVINGS:10 servings From:Chef Paul Evans, Cheval Golf and Country Club, Tampa, Florida PHOTO CREDIT:Photo Credit: CALIFORNIA TREE FRUIT Agreement
