Experience a delightful twist on the classic cocktail with our Soju Bloody Mary! This vibrant drink combines the rich, savory flavors of ripe tomatoes, zesty spices, and a splash of fresh citrus, all elevated by the smooth, clean taste of premium soju. Garnished with a medley of crisp vegetables and a hint of heat, it's the perfect balance of refreshment and boldness, making it an ideal choice for brunch or anytime you crave something unique and invigorating.

Soju Bloody Mary

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Chef combines jumbo grilled shrimp with vegetable quinoa, marinated in white balsamic passion fruit vinaigrette and served atop a bed of mixed greens with a mango avocado salsa.

In a medium saucepan, combine 1 cup of quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until quinoa is fluffy. Remove from heat and let it cool.

Cook Quinoa

Once quinoa is cooled, fluff it with a fork. Add diced bell pepper, cucumber, red onion, olive oil, salt, and black pepper. Mix well and set aside.

Mix Vegetables

In a bowl, combine jumbo shrimp, minced garlic, paprika, lemon juice, salt, and olive oil. Toss to coat and let it marinate for 15 minutes.

Marinate Shrimp

Preheat a grill or grill pan over medium-high heat. Grill marinated shrimp for about 2-3 minutes on each side or until they are pink and opaque. Remove from heat.

Grill Shrimp

In a small bowl, whisk together white balsamic vinegar, passion fruit puree, olive oil, honey, salt, and black pepper until well combined.

Whisk Vinaigrette

In a bowl, combine diced mango, avocado, red onion, cilantro, lime juice, and salt. Gently toss to combine and set aside.

Combine Ingredients

On a large plate or bowl, layer mixed salad greens, followed by the vegetable quinoa, grilled shrimp, and top with mango avocado salsa. Drizzle with passion fruit vinaigrette before serving.

Layer Ingredients

Quinoa

Vegetable broth

Bell pepper (diced)

Cucumber (diced)

Red onion (diced)

Olive oil

Salt

Black pepper

Jumbo shrimp (peeled and deveined)

Garlic (minced)

Paprika

Lemon juice

White balsamic vinegar

Passion fruit puree

Honey

Mango (diced)

Avocado (diced)

Red onion (finely chopped)

Cilantro (chopped)

Lime juice

Mixed salad greens

Quinoa Shrimp Salad

Bumbu Rum, with hints of vanilla, caramel, & banana. Creamy & delicious, it's a Doc Ford's favorite!

Doc's Bumbu Colada

Cuban black beans topped with cheddar and Monterey Jack cheeses, diced tomatoes and jalapeños. Served with corn tortilla chips.

Bayamo Black Bean Dip

Grouper crusted with macadamia nuts and served with a citrus sauce.

Macadamia Grouper

Our perfected Piña Colada with Hard Truth Toasted Coconut Rum served with a toasted coconut rim.

Toasted Coconut Colada

A Paradise delight, sautéed grouper served atop an exotic mix of quinoa, jasmine rice, arugula, red peppers and yellow squash then complimented with a 'Toasted Coconut' rum sauce.

Sautéed Grouper

Rum Ford's

Make Quinoa Shrimp Salad Recipe in just 50m. Chef combines jumbo grilled shrimp with vegetable quinoa, marinated in white balsamic passion fruit vinaigrette and served atop a bed of mixed greens with a mango avocado salsa.

Quinoa Shrimp Salad Recipe

Ingredients

Quinoa Base

Shrimp

Vinaigrette

Mango Avocado Salsa

Mixed Greens

Method

Prepare Quinoa

Cook Quinoa

Mix Vegetables

Prepare Shrimp

Marinate Shrimp

Grill Shrimp

Prepare Vinaigrette

Whisk Vinaigrette

Prepare Mango Avocado Salsa

Combine Ingredients

Assemble Salad

Layer Ingredients

More from Doc Ford's Rum Bar & Grille