Makes 10 shooters: 20 medium shrimp, ½ mango, peeled and diced, 1 cup fresh Orange Juice, 1 1/2 teaspoons Lime Juice, 1 tablespoon extra virgin olive oil, 1/2 small red bell pepper, diced, 1/2 medium cucumber, diced, 1/2 small bell pepper, diced, 1/2 medium red onion, diced, 1/2 small Serrano chili, diced, 1/2 garlic clove, finely chopped, 1 tablespoon coriander, finely chopped, Salt and pepper
Cook or grill the shrimp, Dice 10 shrimp, and set aside the other 10. If you prefer, the shooters can be made with lobster, or a combination of shrimp and lobster. In a blender, puree the mango, orange juice, lime juice and olive oil. In a bowl, combine the mango puree with the cucumber, onion, chili, garlic, bell pepper and coriander, and add salt and pepper to taste. Refrigerate for at least 3 hours, or up to 6 hours for the most intense flavour. Stir the diced shrimp into the gazpacho and pour into shot glasses. Garnish each shooter with one shrimp and a cilantro or mint sprig. Courtesy of Las Alamandas Boutique hotel, Mexico. Buen Provecho!