Bay Shrimp Mango Tartine

Category, DifficultyBeginner

Recipe by Peloton Culinary & Catering

Appetizers

 1 lb bay shrimp, cooked
 2 mangoes, ripe, peeled, diced
 2 tbsp flat-leaf parsley, chopped
 ¼ cup chives, fine chopped (reserve 1 Tb for garnish
 to taste kosher salt and fresh ground black pepper
 4 tbsp mayonnaise (2 Tb for spreading on the bread)
 1 tsp lemon zest
 6 slices sourdough bread
 1 avocado, ripe, sliced

1

Puree the mango in a food processor until smooth.

2

In a stainless steel bowl combine the shrimp, mango, mayonnaise, herbs, and lemon zest. Season with salt and pepper and thoroughly combine.

3

Spread one side of the sliced sourdough bread with the mayonnaise and season with salt and pepper. Lightly toast the bread in a non-stick pan.

4

Place slices of avocado on the toasted bread, top with the shrimp mixture and then garnish with the chopped chives. Enjoy with a Trione Sauvignon Blanc

Ingredients

 1 lb bay shrimp, cooked
 2 mangoes, ripe, peeled, diced
 2 tbsp flat-leaf parsley, chopped
 ¼ cup chives, fine chopped (reserve 1 Tb for garnish
 to taste kosher salt and fresh ground black pepper
 4 tbsp mayonnaise (2 Tb for spreading on the bread)
 1 tsp lemon zest
 6 slices sourdough bread
 1 avocado, ripe, sliced

Directions

1

Puree the mango in a food processor until smooth.

2

In a stainless steel bowl combine the shrimp, mango, mayonnaise, herbs, and lemon zest. Season with salt and pepper and thoroughly combine.

3

Spread one side of the sliced sourdough bread with the mayonnaise and season with salt and pepper. Lightly toast the bread in a non-stick pan.

4

Place slices of avocado on the toasted bread, top with the shrimp mixture and then garnish with the chopped chives. Enjoy with a Trione Sauvignon Blanc

Bay Shrimp Mango Tartine