Shrimp Snacking

Mesón 923 and Executive Chef Chris Lynch keep it cool for summer.

Shrimp Ceviche ”Greek Style” 
1 pound Fresh Louisiana Shrimp
12 Cherry Tomatoes
I English Cucumber
1 small Red Onion
Assorted Olives
Feta Cheese
Herb Salad (Parsley, Basil, Tarragon, Oregano)
1 cup Red Wine Vinaigrette
1/4 cup Roasted Pepper Marinade
Capers to Garnish
Caper Berry Optional

Boil shrimp in salted water for 1 minute. Add ice and stop the cooking process. When chilled, remove shells, de-vein and cut in half lengthwise.

Create a mixture of roasted and puréed Yellow pepper with a touch of garlic, shallot and ginger to from the Roasted Pepper Marinade. We use a pepper called Ahi Amorillo for this, available at any Latin market. Toss the shrimp and this mixture together for the “ceviche” part of the dish.

Cut your remaining vegetables and toss with red wine vinaigrette. Assemble over the slice shrimp on a plate.
Garnish with fresh herbs and capers.

Serves 4

Mesón 923
923 S. Peters St. | 523-9200

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