- 1 tablespoon diced onion
- 1 tablespoon ginger grated
- 3 tablespoons extra virgin olive oil (plus extra for cooking shrimp)
- 1 tablespoon lemon juice
- Salt and pepper
- 2 avocados
- 2 radishes
- 2 Brussels sprouts, outer leaves removed
- 12 shrimp
To make the dressing, place diced onion, grated ginger, lemon juice, olive oil, salt, and pepper in a lidded jar.
Cut each avocado in half, peel carefully, and slice thinly. On a large plate or serving platter, arrange the slices in a fan to resemble peacock tail (see photo). Slice the radishes thinly into small petal-shape pieces, and arrange on platter as well.
Heat a small amount of olive oil in a sauté pan and add the Brussels sprouts. Cook, stirring often until warmed through, then add shrimp and cook until pink. Season with salt and pepper, then arrange the sprouts and shrimp with the avocado and radishes on the plate. Whisk the dressing and then drizzle over the arranged pieces on the platter. Enjoy!
Courtesy of chef Jose Martinez of Maison Blanche; maisonblancherestaurants.com