Culinary Cooking and Concepts
Chef John Findley, Executive Chef at The University Club of MSU
Featured Food: Shrimp Yield: Serves 10

Ingredients

  • 20 medium (41-50 count) shrimp, cooked
  • 3 oz. sweet chili sauce
  • ½ ripe avocado, diced
  • 5 oz. mascarpone cheese
  • Chili powder, cumin, salt, pepper to taste
  • 20 toast rounds or Melba toast
  • Cilantro sprigs or chives

Preparation

Using a small bowl, mix the shrimp with the sweet chili sauce and let set for 20 minutes or longer in the refrigerator. Using another small bowl, mix together the avocado and mascarpone cheese. Add seasoning like chili powder, cumin, salt and pepper if desired. Place toast rounds on a platter or baking tray. Using a small spoon or pastry bag, put about ½ oz. of the avocado cheese mix onto each piece of toast. Top with 1 shrimp each. Garnish with a cilantro sprig or chives. Serve

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