3 oz 26-30ct Shrimp (poached in Sea Salt, Lemongrass and Lemon juice) Diced.
1 oz Fine diced sweet onions
¼ oz of Capers
2oz Hass Avocado diced large
2 pcs Hydro-Bibb Lettuce
4 Heirloom Tomatoes cut in quarters
2oz Caper Lime Vinaigrette 1tsp Scallion Oil
1tsp of Bonito Flakes
1oz Japanese Cucumbers
In a blender, mix onions, capers, fresh limejuice, olive oil, Dijon mustard and honey to make the Caper Lime Vinaigrette. Add salt & pepper to taste. In a mixing bowl, combine shrimp, avocado, caper, cucumbers and frisse lettuce strips. Moisten with Caper Lime Vinaigrette approx. 1 oz., season with bonito flakes and S & P. Remove the two pieces of Hydro- Bibb lettuce place in center of the plate in a flower shape. Layer all the ingredients in small amount in the center of the Bibb lettuce. Place the heirloom quarters around the pate and sprinkle the mix with bonito flakes, scallion oil & capers. Garnish with Micro greens.