
Here is
tonight's amuse-
bouche. It is a margarita shrimp, on diced avocado, red corn chip and margarita sauce. It is
garnished with a touch of Hawaiian pink sea salt and a cilantro puree. I marinated the shrimp in a lime and
tequila oil. The margarita sauce has a very potent, yet refreshing flavor. It is roses lime,
mae ploy Thai chili, corn syrup,
tequila, key lime juice and it is thickened slightly with a slurry. Very nice start to a dinner.
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