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Glazed Sugar Loaf Pineapple And Lobster Salad Garnished With Toasted Coconut And Cuban Style Citrus Grilled Shrimp Recipe

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salad memorial day mothers' day dinner lunch hawaiian
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

salt and freshly ground pepper

1/3 papaya (Hawaiian), diced small

1 lemon, zested and juiced

salt and pepper

2 tablespoons butter, melted

1 vanilla pod, split and scraped

1-ounce bamboo sprouts, quartered

1 small piece sugar cane (sold at specialty shops)

1/4 cup brown sugar

1/4 cup fresh squeezed lime juice

2 ounces water chestnuts, julienned

1 teaspoon chopped shallots

Fresh ground pepper medley

1-ounce purple cabbage, chopped

1 large white pineapple or regular pineapple

1 vanilla bean, cut lengthwise and seeds scraped out

8 (U-12) shrimp

1/2 cup butter, melted

1/2-ounce carrots, shredded

2 ounces fresh coconut, shredded and toasted

1/4 teaspoon Bijol (cuban spice mix)

1 cup virgin olive oil

1 cup coconut water or milk *see note about cracking coconuts

1 orange, zested and juiced

3 tablespoons finely chopped chives

2 Australian lobster tails

1 lime, zested and juiced

1 small red bell pepper, diced small

sea salt

1/2 teaspoon Bijol (cuban spice mix)

Pineapple chips, recipe follows

1/4 cup rum

1/2 cup sugar

1/2 to 1 pineapple (depending on size), peeled and sliced into 1/2-inch pieces, rinse and reserve nice leaves, for garnish

1/4 cup citrus honey

2 tablespoons cilantro leaves

1/4 cup pureed mango

1/2 cup lime Mayo Vinaigrette, recipe follows

1/2 mango, peeled and diced small

simple syrup, recipe follows

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