In a bowl, combine 1 tbsp of Plain EVOO, 1 tbsp Baklouti Green Chili Olive Oil, 1 tbsp honey, and the juice of 1 lime. Whisk until emulsified. Season with salt and pepper, add in the mayo and continue to whisk until completely combined. Set aside in the fridge for later.
Combine the cucumber, mango, cabbage, jalapeño and cilantro into a bowl. We used the julienne ("matchstick") method to prepare the slaw ingredients. However, you can also dice the ingredients into small cubes for a faster and easier prep. Set aside in the fridge for later.
Pat the shrimp dry with a paper towel and add them to a large mixing bowl. Marinate the shrimp in the plain EVOO, Baklouti Green Chili Pepper Olive Oil, Lemongrass Mint White Balsamic, chili powder, garlic powder, onion powder, dried basil, dried parsley, crushed red pepper, salt & pepper. Marinade for no longer than 30 minutes or the acid in the balsamic will start to cook the shrimp.
Heat a skillet over medium high heat. Sauté the shrimp for 2 minutes per side or until they start to turn slightly opaque pink/white. You can also grill the shrimp 2 minutes per side over a medium heat to add a nice char flavor!
Wait to dress the slaw until the end so it doesn't make the mango and cucumber too soggy. Start with a few tbsp, toss and taste. If it needs more, add another tbsp at a time until dressed to your liking. Spoon the slaw into the bottom of the lettuce leaves, place 2-3 shrimp on top. Garnish with sliced jalapeño, avocado and cilantro. Enjoy!
Ingredients
Directions
In a bowl, combine 1 tbsp of Plain EVOO, 1 tbsp Baklouti Green Chili Olive Oil, 1 tbsp honey, and the juice of 1 lime. Whisk until emulsified. Season with salt and pepper, add in the mayo and continue to whisk until completely combined. Set aside in the fridge for later.
Combine the cucumber, mango, cabbage, jalapeño and cilantro into a bowl. We used the julienne ("matchstick") method to prepare the slaw ingredients. However, you can also dice the ingredients into small cubes for a faster and easier prep. Set aside in the fridge for later.
Pat the shrimp dry with a paper towel and add them to a large mixing bowl. Marinate the shrimp in the plain EVOO, Baklouti Green Chili Pepper Olive Oil, Lemongrass Mint White Balsamic, chili powder, garlic powder, onion powder, dried basil, dried parsley, crushed red pepper, salt & pepper. Marinade for no longer than 30 minutes or the acid in the balsamic will start to cook the shrimp.
Heat a skillet over medium high heat. Sauté the shrimp for 2 minutes per side or until they start to turn slightly opaque pink/white. You can also grill the shrimp 2 minutes per side over a medium heat to add a nice char flavor!
Wait to dress the slaw until the end so it doesn't make the mango and cucumber too soggy. Start with a few tbsp, toss and taste. If it needs more, add another tbsp at a time until dressed to your liking. Spoon the slaw into the bottom of the lettuce leaves, place 2-3 shrimp on top. Garnish with sliced jalapeño, avocado and cilantro. Enjoy!
