Spicy Cali Shrimp Rice

Ingredients:

For Shrimp:

• 5 pcs. Shrimp
• 1 tbsp. Dona Elena Pure Olive Oil
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of paprika
• 2 tsps. lemon juice
• 1⁄2 tsp. garlic

For Rice:

• 1 cup cooked rice
• 4 pcs. Kani
• 2 tbsps. Japanese mayonnaise
• 2 tbsps. Sriracha
• 1 tsp. soy sauce

For Mangonnaise:

• 2 tbsps. Mayonnaise
• 4 tbsps. mango puree
• 2 tbsps. condensed milk
• 2 tbsps. Dona Elena Extra Virgin Olive Oil
• 1 pinch of salt

Assemble:

• 1⁄2 pc. Avocado
• 2 tbsps. cucumber, julienned
• 1 tbsp. Ikura

Side:

• 1 pack nori sheets
• 1 pack shiso leaves

Procedure:

1. Peel and devein shrimp, then marinade with Dona Elena Pure Olive Oil, salt, pepper, paprika, garlic, and lemon juice.
2. Reheat rice then top with kani, Japanese mayonnaise, soy sauce, and sriracha. Combine.
3. Make the mangonnaise by blending together mayonnaise, mango puree, condensed milk, Dona Elena Pure Olive
4. Oil, and salt. Transfer into squeeze bottle.
5. Pan sear shrimps and set aside.
6. Transfer the rice onto a plate then top with cooked shrimps, avocado, and ikura.
7. Serve with shiso leaf and nori sheets.