Japanese Eggplant
6 small Japanese eggplant
1/4 cup seasoned rice vinegar
2 Tbsp. brown sugar
1/2 cup olive oil
pinch cayenne pepper
to taste sea salt
Combine rice vinegar, brown sugar, olive oil, cayenne pepper, and sea salt in mixing bowl. Cut Japanese eggplant in half lengthwise. Marinate with above mixture 20 minutes. Place eggplant on hot grill, flesh side down. Grill for 5 minutes. Turn over. Grill additional 10 minutes or until tender, basting frequently with marinade.
Avocado Mango Relish
2 avocados, peeled, seeded and diced
1 mango, peeled, seeded, julienned
1/2 cup jicama, julienned
1 tsp. cilantro leaves, finely chopped
1 lemon, juiced
2 Tbsp. gold tequila
dash Tabasco
to taste sea salt and freshly ground black pepper
In large bowl gently combine all ingredients. Set aside.
"PollenAsian" Barbecued Jumbo Shrimp
18 jumbo shrimp, preferably Mexican, U-10 size, shell on
1/2 cup tangerine juice, fresh squeezed
1 tsp. parsley leaves, finely chopped
1 tsp. mint leaves, finely chopped
1/4 cup walnut oil
1 Tbsp. "PollenAsian" blend
to taste sea salt and freshly ground black pepper
Butterfly shrimp lengthwise. In small bowl mix tangerine juice, parsley, mint, and walnut oil. Season to taste with sea salt and freshly ground black pepper. Place shrimp in shallow dish. Pour marinade over. Let stand 15 minutes. Remove shrimp from marinade. Season with "PollenAsian". Place on barbecue flesh side down over hot coals. Cook two minutes. Flip over. Finish on shell side. Cook until opaque. Be careful to not overcook. Place marinade in small saucepan over medium heat. Reduce by half. Season to taste with sea salt and freshly ground black pepper.
Presentation
6 lime wedges
6 sprigs mint
Place two eggplant halves, overlapping in center of large serving plate. Transfer three shrimp from grill. Lean tails on eggplant. Drizzle marinade over shrimp. Garnish with avocado mango relish, lime wedges and mint sprigs.