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Chef Larry’s Spicy Shrimp and Avocado Wrap
Chef Larry’s Spicy Shrimp and Avocado WrapYield: 4 ServingsIngredients: 16 each Shrimp, 16/20 ct. peeled, deveined, tail off as needed Chef Larry's Cajun Spice (recipe follows) as needed Cooking oil 1 each Avocado, peeled, seeded, sliced 4 oz. Petite lettuces as needed Chef Larry's Balsamic Vinaigrette (recipe follows) 1/3 cup Red bell peppers, seeded, sliced 1/3 cup Green bell peppers, seeded, sliced 1/3 cup Yellow bell peppers, seeded, sliced 1/2 cup Red onion, sliced as needed Chef Larry's Roasted Red Pepper Aioli (recipe follows) 4 each Large flour tortillas, 14 inch to garnish Fresh cilantro sprigsMethod:
Prepare Chef Larry's Cajun Spice, Balsamic Vinaigrette Dressing and Roasted Red Pepper Aioli per recipes, reserve. Preheat saute pan. Add a few drops of cooking oil to pan. Add peppers and onions, saute until tender. Remove and reserve. Season shrimp with Chef Larry’s Cajun Spice. Add a few drops of cooking oil to pan and add seasoned shrimp, saute until opaque and slightly firm, remove and reserve. Toss petite greens with a small amount of Chef Larry's Balsamic Vinaigrette, reserve. Heat tortillas on a flat griddle. Place dressed greens in the center of the warm tortillas and top with pepper / onion mixture, shrimp and avocado slices, Drizzle generously with Chef Larry's Roasted Red Pepper Aioli. Roll up half-way, fold in sides and continue to roll up until enclosed. Slice wraps in half and place on serving plates or a platter. Serve immediately.Chef Larry's Cajun SpiceYield: 1 cupIngredients: 1/2 cup Paprika 1/2 tsp. Cayenne pepper 1 tsp. Black pepper 1/4 cup Thyme leaves 1/4 cup Oregano leaves 2 tsp. Granulated garlic 1/4 cup SaltMethod:
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.Chef Larry's Balsamic VinaigretteYield: 6 - 8 ServingsIngredients: 1/4 cup Balsamic vinegar 1 tsp. Chives, minced 1 tsp. Parsley, finely chopped 1/2 tsp. Dijon mustard 1/4 tsp. Sugar 3/4 cup Olive oil, extra virgin to taste Salt to taste Fresh ground black pepperMethod:
Whisk balsamic vinegar, chives, parsley and Dijon mustard together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed. Whisk before each use.Chef Larry's Roasted Red Pepper Aioli Yield: approximately 2/3 cupIngredients: 1/4 cup Roasted red peppers, pureed 1/2 tsp. Garlic, minced 1/2 cup Light mayonnaise 1 each Fresh squeezed lemon 6 each Large basil leaves, minced 1 tsp. Parsley, chopped to taste Salt to taste Fresh ground black pepperMethod:
Combine roasted red pepper puree, mayonnaise, garlic, lemon, fresh basil and parsley in a mixing bowl. Mix thoroughly and season with salt and pepper. Reserve under refrigeration until service. Use a condiment for grilled meat, fish or poultry.
Prepare Chef Larry's Cajun Spice, Balsamic Vinaigrette Dressing and Roasted Red Pepper Aioli per recipes, reserve. Preheat saute pan. Add a few drops of cooking oil to pan. Add peppers and onions, saute until tender. Remove and reserve. Season shrimp with Chef Larry’s Cajun Spice. Add a few drops of cooking oil to pan and add seasoned shrimp, saute until opaque and slightly firm, remove and reserve. Toss petite greens with a small amount of Chef Larry's Balsamic Vinaigrette, reserve. Heat tortillas on a flat griddle. Place dressed greens in the center of the warm tortillas and top with pepper / onion mixture, shrimp and avocado slices, Drizzle generously with Chef Larry's Roasted Red Pepper Aioli. Roll up half-way, fold in sides and continue to roll up until enclosed. Slice wraps in half and place on serving plates or a platter. Serve immediately.Chef Larry's Cajun SpiceYield: 1 cupIngredients: 1/2 cup Paprika 1/2 tsp. Cayenne pepper 1 tsp. Black pepper 1/4 cup Thyme leaves 1/4 cup Oregano leaves 2 tsp. Granulated garlic 1/4 cup SaltMethod:
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.Chef Larry's Balsamic VinaigretteYield: 6 - 8 ServingsIngredients: 1/4 cup Balsamic vinegar 1 tsp. Chives, minced 1 tsp. Parsley, finely chopped 1/2 tsp. Dijon mustard 1/4 tsp. Sugar 3/4 cup Olive oil, extra virgin to taste Salt to taste Fresh ground black pepperMethod:
Whisk balsamic vinegar, chives, parsley and Dijon mustard together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed. Whisk before each use.Chef Larry's Roasted Red Pepper Aioli Yield: approximately 2/3 cupIngredients: 1/4 cup Roasted red peppers, pureed 1/2 tsp. Garlic, minced 1/2 cup Light mayonnaise 1 each Fresh squeezed lemon 6 each Large basil leaves, minced 1 tsp. Parsley, chopped to taste Salt to taste Fresh ground black pepperMethod:
Combine roasted red pepper puree, mayonnaise, garlic, lemon, fresh basil and parsley in a mixing bowl. Mix thoroughly and season with salt and pepper. Reserve under refrigeration until service. Use a condiment for grilled meat, fish or poultry.
