The Signature Room at the 95th®
875 N. Michigan Ave.
Chicago, IL 60611
Phone: 312.787.9596
E-Mail
Guacamole
Yields: 1 Serving
Ingredients:
3 avocados, diced
1 oz. Nacho style jalapeño peppers, drained
2 oz. red onions, diced
2 oz. fresh cilantro
1 small tomato (4 x 5), diced
1 tbsp. fresh lemon juice
salt to taste
Method:
Combine all ingredients and adjust seasoning as needed.
Grilled Shrimp and Prosciutto
Yields: 24
Ingredients:
24 medium shrimp, peeled and de-veined
12 thin slices of prosciutto
1 ounce fresh basil
1 ounce fresh oregano
1 ounce fresh thyme
2 cloves garlic
½ cup olive oil
2 lemons (the juice and zest)
Method: Mix the herbs, garlic, olive oil, lemon juice and zest in a blender; blend well to make a slurry. Reserve 1/4 cup of the slurry.
Toss the shrimp with the remaining slurry. Place the shrimp on a hot stove top grill (or on top of a cast iron griddle). Grill until the shrimp turn from opaque to white, turning every few minutes. Set aside to cool.
Cut the proscuitto slices in half and wrap around the shrimp. Drizzle with the reserved marinade and serve.