Shrimp, avocado and grapefruit parfaits

Shrimp, avocado and grapefruit parfaits

Shrimp, avocado and grapefruit parfaits
Serve as an hors d’œuvre or an amusebouche with Brut Origine, Brut Réserve, or
Brut Rosé Céleste.
Makes about 12 two-ounce glasses
Ingredients:
Shrimp layer:
24 large peeled, deveined shrimp
1 tsp sherry vinegar
1 tsp grapefruit juice
Zest of 1 lime
½ tsp finely grated fresh ginger
1 small clove garlic, minced
1 tbsp grapeseed or vegetable oil
Avocado layer:
3 ripe avocados
Juice of 1-2 limes, to taste
1 small clove garlic, minced
Salt and pepper to taste
Grapefruit layer:
1 large grapefruit, peeled, membranes removed, and diced (when you are finished dicing, you will
probably have quite a bit of juice on the cutting board – you can use this in the dressing for the
shrimp layer)
Garnish: Garlic sprouts
Prepare the shrimp: Poach shrimp in boiling salted water until just cooked. Let cool, then finely
chop. Mix remaining ingredients together, then toss with shrimp.
Prepare the avocado: Scoop flesh into a bowl and mash until smooth with remaining ingredients;
alternatively, you can blend in a food processor.
Make the parfaits: put a tablespoon of shrimp in the bottom of each of twelve large shot glasses. Put
avocado mixture in a piping bag without a tip or in a Ziploc bag with the corner cut off. Pipe a
tablespoon of the mixture over the shrimp in each glass. Top with a tablespoon of diced grapefruit,
and a pinch of garlic sprouts.