Barbecued Jumbo Shrimp with Japanese Eggplant and Avocado Mango Relish

When I go out to eat at a seafood restaurant, shrimp is usually the one thing I absolutely must have. After trying this barbecue jumbo shrimp with Japanese eggplant and avocado mango relish there is no turning backFennel pollen adds a new highlight to shrimp. Mix the natural saltiness of shrimp with the sweet honey and anise like fennel pollen to create a new burst of flavors. Waken your palate up with something wonderful and unique.

Barbecued Jumbo Shrimp with Japanese Eggplant and Avocado Mango Relish

Author: Chef Bernard Guillas

Serves 6 as an appetizer

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

Directions

1. Combine rice vinegar, brown sugar, olive oil, cayenne pepper, and sea salt in mixing bowl.
2. Cut Japanese eggplant in half lengthwise.
3. Marinate with above mixture 20 minutes.
4. Place eggplant on hot grill, flesh side down.
5. Grill for 5 minutes.
6. Turn over.
7. 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

Directions

1. In large bowl gently combine all ingredients. Set aside.
2. Pollen Asian Barbecued Jumbo Shrimp
3. 18 jumbo shrimp, preferably Mexican, U-10 size, shell on
4. 1/2 cup tangerine juice, fresh squeezed
5. 1 tsp. parsley leaves, finely chopped
6. 1 tsp. mint leaves, finely chopped
7. 1/4 cup walnut oil
8. 1 Tbsp. Pollen Asian blend
9. To taste: sea salt and freshly ground black pepper

Directions

1. Butterfly shrimp lengthwise. In small bowl mix tangerine juice, parsley, mint, and walnut oil.
2. Season to taste with sea salt and freshly ground black pepper.
3. Place shrimp in shallow dish.
4. Pour marinade over.
5. Let stand 15 minutes.
6. Remove shrimp from marinade.
7. Season with Pollen Asian.
8. Place on barbecue flesh side down over hot coals.
9. Cook two minutes.
10. Flip over. Finish on shell side.
11. Cook until opaque. Be careful to not overcook.
12. Place marinade in small saucepan over medium heat.
13. Reduce by half. Season to taste with sea salt and freshly ground black pepper.

Presentation

• 6 lime wedges
• 6 sprigs mint

Directions

1. Place two eggplant halves, overlapping in center of large serving plate.
2. Transfer three shrimp from grill.
3. Lean tails on eggplant.
4. Drizzle marinade over shrimp.
5. Garnish with avocado mango relish, lime wedges and mint sprigs.

Bon Appetit –
Executive Chef Bernard Guillas
The Marine Room, La Jolla, California