Ozello Shrimper | Recreational Shrimping Equipment and Information

Ingredients

• olive oil non-aerosol cooking spray
• 1 8-ounce Florida spiny lobster tail, split in half
• sea salt, to taste
• pepper, to taste
• chile powder, pinch
• 1 pound (16-20 count) Florida wild shrimp, peeled, deveined, halved lengthwise
• 2 cups Florida orange juice, fresh squeezed
• 1 cup Florida lemon juice, fresh squeezed
• 3/4 cup Florida lime juice, fresh squeezed
• 1 Florida sweet onion, diced small
• 2 Florida tomatoes, diced medium
• 1 bunch fresh Florida cilantro, roughly chopped
• 1 Serrano or jalapeno pepper, finely diced
• 2 Florida mangoes, diced medium
• 1/4 cup ketchup
• 2 tablespoons olive oil
• chipotle hot pepper sauce, to taste
• Florida salad greens
• Florida avocado slices, for garnish
• 2 Florida limes, quartered, for garnish
• blue corn chips, for garnish

Preparation

1. Preheat a stove top grill plate over high heat.
2. When the grill is hot; spray lightly with non-aerosol olive oil spray to prevent sticking.
3. Spray the lobster tail meat with oil and season with salt, pepper, and chile powder.
4. Grill the lobster tail, meat side down for 5 minutes; turn over and cook shell side down for 5 minutes.
5. Remove tails from grill and set aside to cool.
6. Once cool, take the lobster meat out of the shell and cut into small pieces.
7. Season grill surface with non-aerosol oil spray and cook shrimp for 5 minutes or until just firm.
8. Remove from grill and set aside to cool completely.
9. Combine lobster and shrimp in a medium bowl.
10. Pour the citrus juices over seafood and add the onions, tomatoes, cilantro, Serrano pepper, mango, ketchup, olive oil, hot pepper sauce, salt and pepper.
11. Toss gently to blend flavors; cover and refrigerate 4 hours.
12. To serve, drain the juice and gently toss mixture.
13. Arrange on salad greens on individual plates or in a large serving dish.
14. Garnish with fresh avocado slices, lime wedges and blue corn chips.

Yield

Nutritional Value Per Serving