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Ingredients
½ pound cooked baby shrimps
1 cup ripe mango, diced
1 avocado, diced
½ red bell pepper, diced
1 small jalapeno pepper, minced
2 tablespoons fresh chives, finely chopped
½ cup Hellmann's Mayo - gluten free
½ stalk celery, minced
1 tablespoon French's Dijon Mustard - gluten free
1 green onion, minced (white and pale part only)
1 tablespoon lemon juice
1 clove garlic, minced
fresh basil for garnish
½ teaspoon McIlhenny Co. Tabasco Sauce - gluten free
salt and pepper
Instructions
- In a medium bowl, combine mayo, celery, mustard, green onion, lemon juice, garlic, tabasco sauce, 1 tablespoon of the chives and season with salt and pepper.
- Add the shrimps and stir to incorporate the ingredients.
- In another small bowl, combine mango, bell pepper and jalapeno pepper.
- Using a round cookie cutter, place the diced avocado inside the cookie cutter at the center of the plate. Then top with the mango mixture. Top with the shrimp mixture.
- Garnish with basil and chives. Serve
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