MARK DECARLO’S GUACAMOLE
5 ea Avocados (must be ripe, soft to touch, but not mushy), diced
3 Ripe, red Tomatoes, diced
8 oz minced garlic in olive oil
1 Large Red Onion, diced
3 oz Capers
2 Fresh Limes, juice of
1 bags of peeled, cooked- ready to eat - shrimp, room temp 8 0z.
1 small bottle of Olive Oil
1 small bottle of Balsamic vinegar Modena
1 small bowl of loose Salt
1 small bowl of loose Pepper
1 small bowl of Tabasco Sauce
3 Ripe, red Tomatoes, diced
8 oz minced garlic in olive oil
1 Large Red Onion, diced
3 oz Capers
2 Fresh Limes, juice of
1 bags of peeled, cooked- ready to eat - shrimp, room temp 8 0z.
1 small bottle of Olive Oil
1 small bottle of Balsamic vinegar Modena
1 small bowl of loose Salt
1 small bowl of loose Pepper
1 small bowl of Tabasco Sauce
Combine in a stainless steel bowl, the avocados, tomatoes, garlic, onion, capers and lime juice. Fold in the shrimp and then season to taste with the olive oil, balsamic vinegar, salt, pepper and Tabasco.
Refrigerate for 1 hour. Store with 1 avocado pit in the guacamole to inhibit browning.
Serve with our favorite tortilla chips.
Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc
Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc
Opinions expressed are my own and do not necessarily
reflect those of U.S. Foodservice, Inc
No comments:
Post a Comment