INGREDIENTS
- 3 tiger shrimps tail on
- 1 tbsp salsa verde made with jalapeno and mint oil
- 1 tsp lime bitters
- 1 avocado ripe, sliced
- 1 tsp togarashi
METHOD
- Shrimps are grilled on Konro (charcoal grill) or grill pan if unavailable for approximately 5 minutes.
- Toss avocado in togarashi.
- Remove from heat and dress with salsa verde, chili oil and the togarashi spiced avocados.