Preperation:


In a bowl combine all the vegetables, pour over the olive oil, the bread crumb and chipotle chile.
Puree with a blender, add the lime juice and refrigerate 6 hours or overnight.

When ready to serve add the diced avocado and chopped cilantro, garnish with cilantro and avocado slices and top with the grilled shrimp.

Crab meat or lobster can be substituted for the shrimp.

Chef/ Owner Julio Camberos Jr.
Black Tie Gourmet