Check out this wild recipe!!!
(Recipe Serves 6)
24 U-15 shrimp peeled and de-veined 1 fresh mango
(15 or less shrimp per pound) 1 radicchio
1 canola oil 1 bunch fresh chives
¼ cup blood orange vodka 2 oz. capellini pasta
¼ cup extra virgin olive oil 6 10 in. bamboo skewers
¼ cup fresh parsley chopped 1 tsp. smoked (or regular) sea salt
2 Tbsp. honey mustard
In a bowl, combine vodka, canola oil, sea salt and honey mustard. Add shrimp and fold, ensuring that each shrimp has been coated. Cover with plastic wrap and place in refrigerator for 2 hours. While shrimp is marinating, heat evoo oil in wok or sauté pan. Fry capellini until golden brown. Remove from oil and place on paper towels to drain and cool. Peel mango and cut into julienne strips. Set aside. Chiffonade the radicchio and set aside. Place skewers in water and soak for a few minutes. Remove and place on paper towels.
Remove shrimp from marinade, placing four shrimp on each skewer. Set marinade aside. Over a medium heat, grill shrimp for 2 minutes on each side. Remove from heat and set aside. Place sauté pan over medium heat. Stir marinade, and place in hot sauté pan. Bring to simmer, remove from heat.
On serving platter, place fried capellini, scattered on plate. Place the shrimp skewers over capellini and drizzle with a small amount of cooked marinade. Garnish shrimp with radicchio, mango, and chives.
Kelly Macdonald
Executive Chef
Napa Valley Wine Train
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