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8-10 Large Shrimp
(4 per serving)
1 Mango (medium & ripe)
1 Avocado
1 Seedless Cucumber
1/2 cup Cilantro
3 oz Microgreens or Mache
1/2 cup Blood Orange Juice
1/2 cup Champagne Vinegar
3 cups Grapeseed Oil/Chive Oil

In a blender combine blood orange juice, vinegar, dijon mustard.
Add blended oil slowly.
Sauté shrimp in a sauté pan over medium heat.
Remove shrimp and let cool.
Cut shrimp into small pieces.
Cut mango and avocado the same size as shrimp - keep separate until ready to mix.
Using a mandoline, a Japanese tool, slice cucumbers very thin.
Using a ring mold, arrange cucumbers inside.
Mix salad ingredients with blood orange vinaigrette.
Fill inside of cucumber and ring mold with salad mix.
Push down gently.
Pull up ring mold.
Garnish with microgreens or mache.

From Great Performances, Asia Society Garden Court Café