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
<ol>
<li>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.</li>
<li>Add the shrimps and stir to incorporate the ingredients.</li>
<li>In another small bowl, combine mango, bell pepper and jalapeno pepper.</li>
<li>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.</li>
<li>Garnish with basil and chives. Serve</li>
</ol>
