|Coriander seed, whole||1 tbsp|
|Club House Pepper, Black Ground||1 tbsp|
|Kosher salt||1 tbsp|
|Garlic powder||1 tsp|
|Canola oil||1/2 cup|
|Lime juice, to taste||1/2 tsp|
|Pomegranate Herb Dressing|
|Chives, minced||1 tbsp|
|Pepper, to taste||1/2 tsp|
|Lime juice & zest||1/4 cup|
|Cilantro stems, chopped||2 tbsp|
|Mint, chopped||2 tbsp|
|Club House Dill Weed||1 tsp|
|Dried parsley||1 tsp|
|Jalapeño, minced||1/2 each|
|Pomegranate syrup||1/2 tbsp|
|Salt, to taste||1/2 tsp|
|Green Mango Avocado Slaw|
|Ripe avocado, diced||1|
|Green mango, julienne||1|
|Lime wedged||1 each|
|Cilantro, fresh||1 each|
|Shallots, crisped||1 each|
Chef Insider Tip: Multi-Use Pomegranate Syrup
Use pomegranate syrup to dress avocado and mango salad, as a drizzle on a poke bowl or marinate pork tenderloin.
This recipe was created for Club House for Chefs by: Rich Francis, Chef Owner of Rich Francis Cuisine in Six Nations, ON.
For the Shrimp: In a spice grinder grind all spices except salt and garlic powder to medium, fine consistency. In a bowl combine all ingredients and mix well. Add shrimp and marinate for 30 minutes and reserve. Preheat grill to high. Remove shrimp and transfer directly to hot grill. Cook on one side until slightly charred. Flip and cook until just cooked through for approximately 2-3 minutes. Season with lime juice and more salt. Set aside.
For the Dressing: Combine all ingredients in a bowl and whisk well until incorporated. Adjust seasoning as needed.
For the Slaw: Add the avocado and mango to dressing and combine well. Refrigerate until ready to use.
For Serving: Place green mango and avocado slaw on wooden board and place four shrimp on top. Garnish with fresh cilantro, crispy shallots and lime wedge.