Pink Shrimp* Cocktail with Organic Tequila and Lime
By Peter Pahk - Silverado
Resort and Spa, Napa, CA
6 (as an appetizer)
1 lb. Oregon pink shrimp, cooked
1 C red beet confetti
1 C yellow beet confetti
1 C cucumber confetti
1 C romaine lettuce, chiffonade
1 1/2 C tequila and lime kefir sauce
6 sprigs dill
6 sprigs Italian parsley
6 wedges lime
6 martini glasses
Procedures for the confetti:
A Benriner turning slicer is required to make the confetti.
If one is not available, this garnish is optional.
for the chiffonade of romaine:
1 romaine lettuce heart
Starting from the stem end, slice as thin a ribbon of
romaine as possible. Reserve.
the tequila and lime kefir sauce:
14 oz. plain Clover Stornetta kefir
2 oz. organic tequila
Juice of 2 limes (about 1 oz.)
Salt and pepper to taste
Mix the ingredients together.
Place 1 ounce of romaine at bottom of a martini glass.
Hang a few strands of each kind of confetti down the
about 2 ounces of kefir sauce on top of lettuce, then
add about 3 ounces of Oregon pink shrimp on top. Garnish
with dill and parsley sprigs and a lime wedge.
Watch: recommends wild-caught pink shrimp from Oregon
(this product also carries the Marine Stewardship Councilís
blue eco-label for sustainably-caught seafood).