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Makrut
Lime-Avocado Puree
Pork and Avocado Dumplings
Thai Shrimp Avocado Parfait
Three
Mushroom Napoleon
Rick Bayless' Halibut Ceviche
WINE NOTES
Campos Reales: 100% tempranillo. From La Mancha, Spain
(southeast-central Spain). 30 year-old vines, very low yield.
Stainless-steel fermented. Climate: Mediterranean with very warm
summers with little to no rainfall & mild wet to cold winters.
Cava: Cava (translation: cellar)
is used as the official term for all Spanish sparkling wines, as a
result of the legal conflicts with France over the use of the word "champan"
which is the literal translation of Champagne. 90% comes from
Northern Spain in the Catalonia region.
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Thai Shrimp Avocado Parfait
Serves 4
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1 pound small shrimp, peeled,
seasoned, sautéed, chilled, chopped
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Juice of 1 lime
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2 small tomatoes, one red, one
yellow, if possible
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1 tablespoon extra virgin olive oil
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1/2 cup Makrut Lime-Avocado Puree
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1 tablespoon chopped chives for
garnish
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4-6 parfait molds, pvc piping,
o-rings or filed tuna fish can
In a small bowl, combine chopped
shrimp and lime juice. Add tomatoes and olive oil and toss to
combine. Season with kosher salt and freshly ground black pepper to
taste. Build the parfait by filling mold of your choosing 2/3-full
with shrimp salad; top with Makrut Lime-Avocado Puree and skim flat
with the back of a knife or offset spatula. Chill in fridge to let
set before serving. Unmold parfaits onto chilled plates. Garnish
with chives.
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