Fustini's Oils and Vinegars
Shrimp Adobo with Arugula, Mango and Chipotle Citrus Vinaigrette

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Shrimp Adobo with Arugula, Mango and Chipotle Citrus Vinaigrette

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Shrimp Adobo with Arugula, Mango and Chipotle Citrus Vinaigrette


Submitted by Corporate Chef Andy Stewart

Ingredients

Chipotle Citrus Vinaigrette
Shrimp

Directions

Step 1. 

Break apart dried chilies and discard seeds and stems. Heat olive oil in a medium pot over moderate heat and add the white onion. Sauté for 3 to 4 minutes and add the garlic, cloves, cinnamon stick, and cumin seeds and sauté another 2 minutes, stirring frequently. Add the chilies and sauté another minute before adding the water and bringing to a simmer. Reduce the heat to low and simmer mixture until the water is reduced by half. Place into a blender and blend until smooth. Press through a fine-mesh strainer and reserve.


Step 2.  Chipotle Citrus Vinaigrette

Combine shallot, garlic, Fustini’s Jalapeno Lime, orange juice, salt and pepper, and Great Lakes Honey in a small jar with a tight-fitting lid and shake to combine thoroughly. Add Fustini’s Chipotle Olive Oil and then shake to emulsify. Set aside.


Step 3.  Shrimp

Heat grill to medium-high. Season shrimp with salt and pepper and using a grill pan, cook shrimp until done.  Remove from heat into a bowl & add a splash of Fustini's Jalapeno Lime balsamic.

Alternatively: Heat a large sauté pan and add Fustini's oils.  Salt & pepper shrimp and add to the pan, sautéing each side 2-3 minutes and finish with a splash of Fustini's Jalapeno Lime balsamic.

To serve spread adobo sauce on a tortilla, layer arugula, mango slices and top with shrimp. Drizzle Vinaigrette over top.




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