Oriental Mazara (8pz/pcs) Recipe

Prepare shrimp

If the Mazara shrimp are raw and chilled, rinse briefly and pat dry. Keep tails on for presentation. Lightly score the belly of each shrimp and season with 1/2 tsp fine sea salt and 1/4 tsp black pepper. If shrimp are already cooked, simply pat dry and proceed to step for marinating with lime.

Marinate shrimp

Combine 2 tbs fresh lime juice and 1 tbs extra-virgin olive oil in a shallow bowl. Add the shrimp and turn to coat. Let sit 5–10 minutes at cool room temperature (or refrigerate up to 20 minutes) to gently 'cook' and flavor the shrimp without losing texture.

Prepare avocado

Halve, pit and scoop the avocado into a bowl. Mash gently with a fork until mostly smooth but still slightly chunky (about 1 cup). Stir in 1/2 tbs fresh lime juice, 1/4 tsp sea salt, and a pinch of black pepper to taste. Adjust seasoning; the avocado should be bright and slightly tangy.

Assemble each piece

On a chilled serving plate, place a tablespoon of the mashed avocado where each shrimp will rest. Lay one marinated Mazara shrimp on top of each avocado bed (8 total). Spoon a small amount (about 1/2–1 tbs) of the semi-dry tomato relish onto or beside each shrimp according to preference.

Chop 6 semi-dry tomato pieces into small dice (about 1/4 inch). Place in a small bowl with 1 tbs finely minced shallot, 1 tbs chopped fresh basil, and 1 tsp chopped capers if using. Add 1 tsp extra-virgin olive oil, 1/2 tsp fresh lime zest, and 1/4 tsp black pepper. Stir to combine and taste; add a pinch more salt if needed. Let sit 5–10 minutes for flavors to marry.

Finish each assembled shrimp with a light sprinkle of toasted sesame seeds and a tiny drizzle (about 1/8 tsp) of chili oil or a thin slice of fresh chili on each for gentle heat. Scatter a few microgreens or small cilantro leaves over the plate and finish with a few flakes of sea salt.

Serve immediately while shrimp are cool and avocado is fresh. Estimated portion: 8 pieces as an appetizer. If preparing ahead, keep avocado separate and assemble within 30 minutes prior to service to avoid browning.