Lychee, Shrimp, Cuke, Pepper, and Fruit Salsa Served over Roasted Jalapeños and Mint Pesto

Inventive and Fresh Appetizer! | Makes 10 bites

INGREDIENTS:

SALSA:

½ C peeled and diced English cucumber
½ C red pepper diced
¼ C diced shallot
¼ C chopped flat leaf Italian parsley
Zest of 2 lemons
1 naval orange flesh diced
¾ C diced cooked shrimp
1/3 C diced strawberries
½ t kosher salt + ¼ t black pepper
5 T OliveThis! Kaimana Lychee White Balsamic Vinegar
3 T light oil

PESTO:

1 large tightly bound handful of mint leaves and of Italian parsley
1 large clove garlic, chopped in half
½ t kosher salt + ¼ t black pepper
3 T olive oil plus another 3 or 4 T to add later until it’s a pesto consistency
1/3 C grated Parmigiano Reggiano cheese (I use a zester so it’s light and fluffy and blends well)

JALEPENOS:

10 large jalapeño peppers with stem on
¾ C grated mozzarella cheese
3 T oil to moisten

 METHOD:

• Preheat oven to 475° F.
• Wash jalapeños. Laying sideways, cut off the top of the jalapeño, like you’re cutting a lid off and reserve the cut pieces to use in another recipe. Scrape out the sinews and seeds until they’re hollow. Rub with oil. Place in a parchment lined glass dish and roast for 15 minutes. Remove. Set aside to cool.
• In a large glass bowl, add all the salsa ingredients except the oil and balsamic. Add those ingredients at the very end before spooning some into the hollowed-out jalapeño peppers. Set aside. Doesn’t need to be refrigerated.
• In a small food processor, add the mint, parsley, garlic, salt and pepper, oil, and cheese. Blend well, stopping and scraping sides and adding more oil as needed. Set aside and keep in fridge until time to serve.
• About 30 minutes before serving, bring the cooked jalapeños out, add an amount of mozzarella cheese to each hollowed out pepper, and broil under a low broiler setting until the cheese begins to bubble and slightly brown. Remove.
• To plate, smear the mint pesto on the serving dish of choice. Arrange the cheese-stuffed peppers over the pesto. Then using a small spoon, ladle in a generous portion of the shrimp and strawberry and lychee salsa. Garnish with mint leaves. Serve.
• Excellent with a crisp Viognier!