1/2 can of coconut milk
2 egg yolks
1 tablespoon lime juice
Zest of 1 lime
1 teaspoon sugar
pinch of chili flake
In a double broiler, cook all of the ingredients over simmering water until thick. Cover with plastic wrap and refrigerate overnight.
1# Wild Shrimp, Cooked, diced in 1 inch pieces
1 cup of fresh pineapple, brunoise
1/2 cup Marcona almonds, chopped
1 fresno chile thinly sliced
Set ingredients in the refrigerator while preparing the vinaigrette.
1/4 cup olive oil
1/2 cup fresh lime juice
2 tablespoons lime zest
1 1/2 tablespoon honey
1/4 cup mint leaves
Salt to taste
In a blender combine the lime juice and zest, honey, and mint. Slowly drizzle in the olive oil to emulsify. Swipe the sabayon on to six plates for a pretty presentation.
Toss the shrimp mixture with a pinch of salt and about 2 tablespoons of the vinaigrette. Divide this mixture among the plates. Spoon more of the vinaigrette on top. Sprinkle with flaked salt if desired. Garnish with edible flowers or micro greens.