ACHIOTE TIGER PRAWNS AND HEART OF PALM PICO DE GALLO
(4 servings)
•8 EACH U-15 TIGER PRAWNS (SHELLED AND DE-VEINED)
•2 TBLS. ACHIOTE PASTE, OR ANNATO POWDER
•¼ CUP EXTRA VIRGIN OLIVE OIL
•JUICE OF 1 ORANGE
•1 tsp. SUGAR
•SALT AND PEPPER TO TASTE

•4 ROMA TOMATOES (QUARTERED, SEEDED, AND JULIENNED)
•3 STALKS OF FRESH HEART OF PALM (SLICED VERY THIN)
•½ RED ONION (JULIENNED)
•¼ CUP CHOPPED CILANTRO
•JUICE OF 1 LEMON
•JUUICE OF 1 LIME
•SALT AND PEPPER TO TASTE
IN A BOWL MIX THE ACHIOTE PASTE, ORANGE JUICE, SUGAR AND OLIVE OIL. SEASON PRAWNS WITH SALT AND PEPPER, AND
SUBMERGE THEM IN THE MIXTURE. PLACE IN THE REFRIDGERATOR FOR ONE HOUR.
IN ANOTHER BOWL COMBINE THE TOMATOES, HEART OF PALM, ONIONS, ONIONS, CILANTRO, LEMON AND LIME JUICE, AND SEASON.
MIX WELL AND PLACE IN THE REFRIDGERATOR FOR ONE HOUR.
TO COOK THE PRAWNS HEAT ONE TABLESPOON OF OLIVE OIL IN A SKILLET UNTIL SMOKING, ADD PRAWNS, BUT NOT THE LIQUID.
COOK PRAWNS FOR TWO MINUTES ON EACH SIDE AND REMOVE FROM HEAT.
TO SERVE, MOUND EQUAL AMOUNTS OF THE PICO DE GALLO IN THE CENTER OF FOUR SEPARATE PLATES. CROSS TWO OF THE PRAWNS
AND PLACE THEM ON TOP OF EACH MOUND OF PICO DE GALLO. GARNISH WITH FRESH CILANTRO
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BY: CHEF STEPHEN JOHNSTON