Recipe by Peloton Culinary & Catering
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