Chili-honey glazed shrimp with avocado mousse + crispy sev

Prep 5 min

Total 15 min

Amp up your shrimp with avocado and crispy chick peas, served on a toothpick.

1 lb. (16-20c)

black tiger shrimp, peeled/de-veined

3 cloves

garlic, finely minced

1” piece

ginger, finely minced

1 tsp

sesame oil

1 tsp

vegetable oil

red chili

1/4 cup

honey

1/4 cup

sev (crispy chick pea)

3/4 tsp

salt

ripe avocados

juice of 1

lime

cilantro sprigs

1/2 tsp

honey

1/2 tsp

sesame oil

1/2 tsp

salt

1/3 tsp

fresh cracked black pepper

In a pot on medium heat add sesame oil until fragrant.
Then add ginger, garlic and chili and sautée.
In a large frying pan on medium heat add vegetable oil and sear shrimp on each side until golden brown.
In the pot add honey and reduce until it becomes foamy, then pour over shrimp and remove from heat.
In a blender, combine all ingredients for avocado mousse then transfer to a squeeze bottle.
Top each shrimp with avocado mousse and sev and serve.