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Serves: 4
This recipe card is extra special because it is meant to pair with our very first bottling of Xarel·lo! I wanted something that is creamy but also citrusy…tasty, but not overpowering. It has a beautiful presentation and, as always, I love recipes that can be made in advance!
Ingredients
- 2 very ripe avocados
- 2 lemons
- 2 Tbs Bokisch olive oil
- ½ cup cooked shrimp or fresh crabmeat, chopped
- 2 pink grapefruits
- 1 small ripe mango
- Microgreens for garnish
- Sea Salt flakes
Instructions
- Mix the chopped shrimp with ¼ cup lemon juice and let sit while you prepare the whipped avocado.
- Puree the avocados and ¼ cup lemon juice in a food processor with 2 Tbsp olive oil until smooth and creamy. Add salt and pepper to taste.
- Peel and segment the grapefruits. Cut the segments into pieces.
- Drain the shrimp and pat dry with a towel. Do the same with the grapefruit.
- To assemble, divide the whipped avocado on the bottom of each martini glass, top with the shrimp and grapefruit. Add a couple of very small slices of mango on top and garnish with the microgreens.
- Drizzle with Bokisch olive oil and sea salt flakes before serving.
I featured this recipe in our Summer ’24 Wine Club shipment to pair with our first release of Xarel·lo! I love the way the colors of the label play off the ceramic plate (newest in my collection from Spain, btw)!
Can you spy my little helper? Nadia is a faithful fan of my photoshoots…just maybe I’ll accidentally drop something!
