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SHRIMP CEVICHE

wine
Michael Green’s Wine Pairings
Airen from Spain

1 pound of shrimp, chopped
1 teaspoon garlic, chopped
¼ cup freshly squeezed lemon juice
¼ cup freshly squeezed lime juice
3 tablespoons freshly squeezed grapefruit juice
¼ cup red onion, diced
¼ cup cilantro, chopped
Salt and pepper to taste
Pinch of red pepper

Combine all ingredients and let sit for at least 2 hours.

Mix and serve on toasted bread.

Serves 4

Courtesy of Carmel Café and Wine Bar:
8433 Cooper Creek Blvd, Sarasota;
carmelcafe.com


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  1. EDIBLE PROFILE: MICHAEL GREEN | Edible Sarasota - February 2, 2013

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