Matane Shrimp and Avocado

Created near the ports of Montreal comes a catch of an appetizer, from Chef Jeremie Falissard of the Barroco Group, that you’ll want to reel onto your menu ASAP! With McCormick® Culinary Mediterranean Fine Grind Sea Salt and chile and lime spice-seasoned potatoes mixed with matane shrimp, dill, chives and red curry cocktail sauce, this dish is served atop halved avocado and then garnished with mullet roe and fried fingerling potato chips.

Ingredients

Procedure

Red Curry Cocktail Sauce

1. Blend all ingredients until smooth.

Matane Shrimp and Avocado

1. Slice fingerling potatoes crosswise on a mandolin and rinse in cold water.
2. Fry drained potato chips in 275 degrees Fahrenheit until golden.
3. Transfer to paper towel lined baking sheet and season with McCormick Culinary Sea Salt, Mediterranean Fine Grind and Tajin spice.
4. Mix shrimp, dill, chives, red curry cocktail sauce, and tajin spice in a bowl.

Service/h3>

1. Place shrimp mixture atop halved avocado and garnish with fried fingerling potato chips and mullet roe.