RICHMOND, Va - Culinary Expert Gabrielle Tenney, Founder of Savvy & Well with Gabrielle, shared a perfect summer dish with her Mojo Marinated Shrimp and Green Beans, topped with a pineapple-coconut salsa. This flavor-packed dish is made with signature olive oils infused with lime, harissa, blood orange, and jalapeno. Gabrielle is hosting a cooking demonstration on Saturday, May 2nd from 2pm to 4pm at The Olive Oil Taproom, located at 11400 W. Huguenot Road, Suite 116 in Midlothian. For more information visit www.savvyandwell.com.
Mojo Marinade
2 tbsp. blood orange olive oil
2 tbsp. lime olive oil
2 tbsp. harissa olive oil
1 tbsp. jalapeño olive oil
2 tbsp. oregano balsamic vinegar
1 tbsp. tangerine balsamic vinegar
1/4 cup amino acids (soy substitute)
1 tsp. cumin
1 tsp coriander
1 tsp. garlic powder
1 tsp. onion powder
Pineapple Coconut Salsa
2 cups fresh pineapple, chopped small
1 avocado, chopped small
1/2 red onion, chopped fine
1 jalapeño, no seeds, chopped fine
2 tbsp. fresh cilantro, chopped
2 tbsp. coconut pineapple mint oil
1 tbsp. tangerine balsamic
1 tbsp. grapefruit balsamic
2 cups green beans, trimmed tips
1/2 pound of shrimp, peeled and deveined
- Make Mojo Marinade- Put together all ingredients into a plastic bag. Divide half of the marinade into another plastic bag.
- Add shrimp to one and green beans to the other. Marinate shrimp for 30 minutes. Discard the leftover shrimp marinade. Marinate green beans for 30 minutes. Use the leftover green bean marinade.
- Make Pineapple Salsa- Toss all ingredients together and let sit for at least 20 minutes.
- To Serve- Grill or pan sear the shrimp for 2 minutes a side or until opaque. In another pan cook the green beans until tender. Transfer to a plate and drizzle some of the reserved marinade as a sauce. Top with the shrimp and the salsa and enjoy.
Serves 2 (with extra pineapple salsa)
