¾ cup coconut milk
6 cups lime juice
½ cup honey
Cut pineapple into small chunks. Place all ingredients in a blender and puree.
6 brunoise bell peppers
1 brunoise red onion
1-oz. micro basil
1-qt. prepared pineapple coconut sauce
1 small diced pineapple
2 packages 16/20 white shrimp, peeled and deveined (poached in a flavorful liquid, onions, celery, tomatoes, orange, lemon, and salt, and pepper to taste)
2 cups lime juice
Slice your shrimp length wise (down the middle). In a mixing bowl, place shrimp with lime juice. Let sit for 15 minutes. Remove shrimp from lime juice, add pineapple sauce, fresno, red onion, pineapple, and salt and pepper to taste.
On a plate, overlap the shrimp, then place pulp on top. Garnish with micro cilantro.
Vina Sanza Rueda 2012
This hand-crafted Verdejo caters to almost any type of seafood, with a bouquet of aromas and exotic flavors. It has an incredible nose featuring intense tropical fruits such as pineapple, passion fruit, and citrus peel.
Executive Chef, Wynwood Kitchen & Bar
Ambiance: urban, contemporary
Cuisine: New American, Latin American
2550 NW 2nd Ave, Miami, FL 33127