• 1 can of coconut milk (about 13.5 0z)
    • 1 tablespoon of yellow curry paste
    • Juice from 2 lemons, divided
    • 20 cooked shrimp
    • ½ cucumber, diced
    • 3 scallions, thinly sliced
    • ½ red bell pepper, diced
    • ½ mango, peeled and diced
    • 1 avocado, peeled and diced
    • Salt to taste
    • Black pepper, to taste
    • Olive oil
    • Small dessert cups
Cold Curry
Shrimp

  1. Place the curry paste, half of the lemon juice, coconut milk, scallion, salt pepper, and a tablespoon of olive oil in a blender. Puree until liquefied. Let rest.
  2. Toss the cooked shrimp with salt and pepper, and remaining lemon juice.
  3. To serve, divide the curry sauce evenly among the dessert cups. Then add avocado cubes, scallions, cucumber, pepper and mango evenly among each cup. Finally, top with shrimp.
  4. Put all shrimp cups in the fridge for 15 minutes to chill. Serve cold.

Sauvignon Blanc or Chardonnay