1 can of coconut milk (about 13.5 0z)
1 tablespoon of yellow curry paste
Juice from 2 lemons, divided
20 cooked shrimp
½ cucumber, diced
3 scallions, thinly sliced
½ red bell pepper, diced
½ mango, peeled and diced
1 avocado, peeled and diced
Salt to taste
Black pepper, to taste
Small dessert cups
Place the curry paste, half of the lemon juice, coconut milk, scallion, salt pepper, and a tablespoon of olive oil in a blender. Puree until liquefied. Let rest.
Toss the cooked shrimp with salt and pepper, and remaining lemon juice.
To serve, divide the curry sauce evenly among the dessert cups. Then add avocado cubes, scallions, cucumber, pepper and mango evenly among each cup. Finally, top with shrimp.
Put all shrimp cups in the fridge for 15 minutes to chill. Serve cold.
Sauvignon Blanc or Chardonnay