Brownie Points

Do you feel your summer slipping through your fingers? This power punch of flavors will help you hold on to those last rays of sunshine.

Wanting the flavors of ceviche with out actually making ceviche is what inspired this jazzed up guacamole. Creamy avocado and mango, with a slight touch of shrimp, and the occasional spark of crunchy pomegranate. All brought together with the sweet tang of rice wine vinegar. Scooping this up with spicy wasabi chips sends my taste buds over the moon.

Fruity Pomegranate Guacamole with Shrimp

Like the best of guacamole recipes, this is a rather free form process. Don’t get hung up on measuring out ingredients. Instead make sure to abide by the chef’s prerogative and sample small bits frequently to see how your flavor develops and progresses.

Add to a pot of salted water:

• shrimp: peel on, one handful

Boil just until pink and drain. Remove the peels and tails (save in the freezer for making shrimp stock) and add to a food processor with:

• sweet onion: roughly chopped, 1/3 - 1/2 cup
• cilantro leaves: 1/4 cup

Briefly process, just until the shrimp are cut up into finger tip sized chunks.

Scoop out the processed shrimp mixture into a mixing bowl. Add to this mixture:

• avocados: large dice, 2
• mango: chunks, 1/3 - 1/2 cup
• pomegranate fruits: 1/3 - 1/2 cup
• mayonnaise: 1-2 Tbs
• lime juice: 1-2 Tbs
• rice wine vinegar: 1/2 -1 1/2 Tbs
• salt: large chunky gourmet salts work wonderful here
• pepper

Stir to combine and adjust the seasoning to taste. Serve with spicy wasabi cracker for an extra spicy sweet kick.

This dip would be wonderful as the base of a sandwich: top with larger wedges of fresh mango, slices of grilled shrimp, large grilled shrimp…
Enjoy!

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