Grilled Oaxacan Shrimp on Corn Cakes
At your next party, evoke a Mexican beach vacation with these festive appetizers: corn cakes topped with grilled shrimp, cucumber, avocado, and smoky tomato salsa -- all drizzled with cilantro oil.
- Yield: Makes 1 dozen
Source: Martha Stewart Weddings, Summer 2005
- 1/4 cup balsamic vinegar
- 24 large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 7 tablespoons fresh lemon juice
- Coarse salt and freshly ground pepper
- 1 cucumber, cut in half crosswise and thinly sliced into matchsticks
- 1 avocado, peeled, pitted, and thinly sliced
- Corn Cakes
- Smoky Tomato Salsa
- 1/2 cup fresh pea shoots
- Cilantro Oil, for drizzling
Bring vinegar to a boil in a small saucepan over medium heat. Reduce heat to low; cook until vinegar is reduced by half, about 4 minutes. Set aside to cool. Reserve 1/4 teaspoon for salsa.
Heat a grill or grill pan over medium-high heat. Toss shrimp in a medium bowl with oil and lemon juice; season with salt and pepper. Grill shrimp, turning once, until cooked through, 2 to 3 minutes per side. Remove shrimp from grill; brush with reduced vinegar.
Place 2 to 3 cucumber sticks and 2 to 3 avocado slices on a corn cake. Top each with 2 shrimp, 1/2 teaspoon tomato salsa, and pea shoots; drizzle with cilantro oil.