Ingredients
For the Shrimp:
1 lb raw shrimp, thawed and peeled
1 tablespoon smoked paprika
3 cloves roasted garlic, mashed
3 tablespoons Buona Cucina Infused Roasted Onion & Cilantro Olive Oil
Salt and black pepper to taste
For the Slaw:
1 cup slaw mix (shredded purple cabbage, green cabbage, and carrots)
3 tablespoons Buona Cucina Specialty Champagne Vinegar
1 tablespoon honey
2 tablespoons Buona Cucina Picual EVOO
Salt and pepper to taste
Directions
Prep the shrimp: In a bowl, toss shrimp with smoked paprika, roasted garlic, roasted onion & cilantro olive oil, salt, and black pepper. Let marinate for at least 15 minutes.
Grill the shrimp: Heat grill or grill pan over medium-high heat. Grill shrimp for 2–3 minutes per side or until opaque and slightly charred. Set aside.
Make the slaw: In a separate bowl, whisk together champagne vinegar, honey, and Picual olive oil. Toss with the slaw mix. Season with salt and pepper to taste. Let sit for 10 minutes to lightly marinate.
Assemble: Plate grilled shrimp with a generous scoop of spring pea guacamole and a side of slaw. Top with grapefruit pickled onions if using.
Serve & enjoy: Serve as a light entrée, taco filling, or party platter with chips or flatbread.
Optional Garnish: Grapefruit pickled red onions (for a bright, citrusy pop)
Recipe by Chef Chris Kaye