Wild Mexican Shrimp Escabeche with Pepino Melon, Popped Corn, Jicama Salsa

Wild Mexican Shrimp Escabeche with Pepino Melon, Popped Corn, Jicama Salsa

From: Executive Chef Bernard Guillas, The Marine Room, La Jolla, CA. Yield: 4 servings.

Escabeche:

12 Ocean Garden® Authentic Wild Mexican Shrimp, U/10, peeled, deveined

1 cup pink grapefruit juice

¼ cup white wine vinegar

1 Tbsp. black peppercorns

2 cloves garlic, crushed

1 Tbsp. celery seeds

2

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