Ingredients

1 lb. of Jumbo Shrimp (Cleaned and Peeled)

1 bag of Baby Arugula

2 Very Ripe Plantains

1 Ripe Avocado

Cherry Tomatoes

Seedless Red Grapes

1 Red Onion

1 Lemon

1 Lime

1 teaspoon of Black Pepper

3 tbsp. of Worcestershire Sauce

1 teaspoon of Brown Sugar

1 jar of Apricot Jam (Chef strongly suggests Wilkin and Sons)

Preparation for the Shrimp Sauce:

1.     In a bowl, use a whisk to combine the jar of Apricot Jam, lemon juice, 1 teaspoon of black pepper, 3 tbsp. of Worcestershire Sauce, and 1 teaspoon of brown sugar.

2.      Use extra-virgin olive oil to grease non-stick pan and sauté the shrimp for 7 minutes.

3.     Pour the sauce onto the sautéed shrimp.

4.     In a salad bowl or dish, combine the arugula, tomatoes, avocado, lime and onion slices, lay the shrimp and sauce on top of the mix.

5.     Serve and enjoy poetically.