1 pound Ridgeback shrimp, shelled and cooked
SAUCE
2 large nectarines, pitted (do not peel)
3 large plums, pitted (do not peel)
3 tablespoons apricot preserves
5 tablespoons Dijon mustard
1/4 teaspoon dried chile flakes (or jalapeño pepper, finely chopped)
1/4 teaspoon salt and pepper (or to taste)
Juice of 1 lemon
Servings: 4
Purée all sauce ingredients together. Fold in shrimp. Serve cold as an appetizer, or hot over rice as an entrée.
Suggested Wine: Sauvignon Blanc
SAUCE
2 large nectarines, pitted (do not peel)
3 large plums, pitted (do not peel)
3 tablespoons apricot preserves
5 tablespoons Dijon mustard
1/4 teaspoon dried chile flakes (or jalapeño pepper, finely chopped)
1/4 teaspoon salt and pepper (or to taste)
Juice of 1 lemon
Servings: 4
Purée all sauce ingredients together. Fold in shrimp. Serve cold as an appetizer, or hot over rice as an entrée.
Suggested Wine: Sauvignon Blanc
Last edited by a moderator:
