Boulevard Gourmets Shrimp Mojito Ceviche Food

BOULEVARD GOURMET'S SHRIMP MOJITO CEVICHE

Steps:

• Combine the onions, 1 clove minced garlic, chopped mint, lime juice, salt and pepper in a nonreactive container. Add the shrimp, toss, cover and refrigerate 12 hours, tossing periodically to coat shrimp.
• Meanwhile, cut 1 garlic clove in half and rub the bread slices with the garlic. Place bread on a baking sheet and bake in a 350°F oven 15 minutes or until toasted. Serve each shrimp, tail up, on a bread round. Drizzle with olive oil and garnish with a fresh mint leaf.

CHRISTMAS ROAST

Steps:

• Place an oven bag inside of a dutch oven.
• Place roast in bag.
• Rub minced garlic on all sides.
• Rub sage, thyme, rosemary, a little oregano, sea salt and fresh ground black pepper all over the roast to your taste.
• Chop veggies and add to bag.
• Pour in wine and balsamic vinegar.
• Tie off bag.
• Put in oven on 350°F for 2 1/2 hours or until browned and done.

SHRIMP CEVICHE

Steps:

• Cook shrimp in boiling, salted water 3 minutes or just until cooked.
• Cool, peel, devein, and roughly chop shrimp.
• Squeeze limes into a medium bowl.
• Add shrimp, shallot, and next 7 ingredients, stirring until well blended.
• Chill at least 1 hour and up to 6.
• Stir cilantro and diced avocados into chilled shrimp mixture.
• Serve with a slotted spoon.