KEY WEST PINKS & MELON CARPACCIO - Recipe by Koji Cooks

KEY WEST PINKS & MELON CARPACCIO

Key West pink shrimp are undoubtedly the finest, known for their sweet, crisp, and clean taste. You can substitute with any shrimp if needed. I've used a mandoline to slice the melon, but careful hand slicing works as well. Mayonnaise pairs wonderfully with shrimp and any variety of melon. This recipe is both elegant and incredibly simple - Bon Appetit, Mike & Koji

KEY WEST PINKS & MELON CARPACCIO - Recipe (serves 4)

1 pound of cleaned, cooked 21/25 Key West pink shrimp or another variety

1/3 cup mayo

3 tablespoons chili sauce (the ketchup kind)

1 teaspoon sambal oelek or sriracha to taste

a pinch of sea salt

1 small melon sliced as pictured

extra virgin olive oil

sea salt

a chiffonade of basil

black sesame seeds

METHOD

In a bowl, combine the mayo, chili sauce, sambal, and salt, then add the shrimp and mix until coated. Refrigerate the mixture. Arrange the melon in a pinwheel pattern on 4 plates, place a mound of shrimp in the center, and drizzle the melon with a little EVO and a pinch of sea salt. Garnish with basil and sprinkle some sesame seeds on top.