Smoked Shrimp with Mango Salsa
24 shrimp (21-25 size), smoked or herb grilled, split lengthwise
2 diced mangos, very ripe
1 jalapeño chile, diced
1 cucumber, peeled, seeded and diced
1/2 red bell pepper, finely chopped 1/4 red onion, finely chopped
1 Tbsp minced ginger
1/4 cup chopped cilantro
4 Tbsp lime juice
1 Tbsp brown sugar
salt
Dice all vegetables and fruit. Combine with remaining ingredients and adjust seasonings to taste. Puree 1/6 of the mixture to make spread.
Cut bread rounds and oven dry or toast. Spread puree mixture over bread rounds.
Top each round with 1/2 shrimp and some of un-puree salsa. Garnish with scallions and cilantro leaf. Makes approx. 48 tea sandwiches.
Carrot Muffins
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
2 eggs (room temperature)
3/4 cup canola or sunflower oil 1 tsp vanilla
1 cup sugar
11/2 cup shredded carrot
1/2 cup coarsley chopped pecans
Preheat oven to 350 degrees. Line 12 muffin molds with paper cup liners. Combine flour, baking soda and cinnamon in a medium bowl. Place the eggs, oil, vanilla and sugar together in a mixing bowl. Whisk for about 5 minutes. Stir in flour mixture until combined. Stir in carrots and pecans. Fill cups 3/4 full. Bake until a toothpick inserted into the center of a muffin comes out clean (approx 18-20 minutes). Cool in pan for about 5 minutes and invert the muffins into a rack. Makes 12 muffins.