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Famous Miami Chef Adrienne Calvo Shares a Special Summer Recipe

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The dog days of summer are here and so is grilling season.  Cool down with Chef Adrianne's Grilled Jumbo Shrimp + Kiwi, Green Apple and Green Chili , Mint Relish!!! Here's the quick and easy recipe that's sure to have your guests raving for days.  Maximum Flavor, true to the core, with these boldly refreshing flavors!

Famous Miami Chef Adrienne Calvo Shares a Special Summer Recipe

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The dog days of summer are here and so is grilling season.  Cool down with Chef Adrianne's Grilled Jumbo Shrimp + Kiwi, Green Apple and Green Chili , Mint Relish!!! Here's the quick and easy recipe that's sure to have your guests raving for days.  Maximum Flavor, true to the core, with these boldly refreshing flavors!

 

Grilled Jumbo Shrimp + Kiwi, Green Apple and Green Chili , Mint Relish

Serves: 2

 

Ingredients:

 

6 jumbo shrimp, peeled and deveined

1/4 teaspoon garlic salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

     canola oil, for brushing

1 tablespoon kiwi, peeled and minced

1 tablespoon green apple, peeled and minced

1/2 teaspoon jalapeno, seeded, deveined, and minced

1 teaspoon red onion, minced

1 teaspoon cilantro, minced

1 teaspoon mint, minced

1 teaspoon lime juice

1/8 teaspoon lime zest

1/2 teaspoon honey

    kosher salt and pepper, to taste

sliced radish, garnish

sliced jalapeno, garnish

sliced kiwi, garnish

 

 

Directions:

 

 

Preheat the grill to medium high. Rub the grill with canola oil to prevent sticking. On a clean work surface, season shrimp with garlic salt, pepper, and paprika. Place seasoned shrimp on preheated and oil grill. Grill 2-3 minutes on each side or until they become coral color and opaque. In a medium bowl, combine kiwi, green apple, jalapeno, onion, cilantro, and mint. Add lime juice, lime zest, honey and salt and pepper to taste. Set aside and allow flavors to come together. To plate, line a plate with sliced kiwi. Add grilled shrimp and top with relish. To garnish, top with sliced radish and jalapeno.

 

Side note: pairs will with a simple lemon aioli.

 

 

 ABOUT CHEF ADRIANNE CALVO:

 

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne's Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC's 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne's Vineyard Restaurant and Wine Bar opened in 2007 and has won numerous prestigious awards including Best Restaurant Miami and Best Chef Florida. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit:

 

Chefadriannes.com

Instagram.com/chefadrianne

Facebook.com/chefadriannecalvo

 

July 15, 2017

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