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1
Fill a large bar shaker with ice.
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2
Add the lime wedges and rum and crush together with a muddler or wooden spoon.
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3
Add the Triple Sec, simple syrup, and lime juice and shake well.
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4
Strain into shot glasses and serve as part of the trio.
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5
In a small saucepan, stir sugar into water.
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6
Cook over low heat until the sugar has dissolved, about 5 minutes.
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7
Let cool and store in an airtight container in the refrigerator for up to 2 weeks.
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8
Fill a heavy Dutch oven a little less than halfway with oil.
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9
Heat oil to 360 degrees F.
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10
Crack the eggs into a medium bowl.
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11
With a whisk, lightly beat the eggs and pour in the cold soda water.
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12
Slowly incorporate the flour into the egg mixture and continuing to whisk until a smooth batter forms.
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13
Season the batter with salt and pepper.
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14
Pat the shrimp dry with a paper towel.
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15
Dip the shrimp into the batter allowing the excess batter to drip off.
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16
Fry the shrimp in the heated oil until golden brown and just cooked within, about 4 minutes.
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17
Remove to a paper towel lined plate to drain.
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18
Serve immediately as part of the trio with the Miami Mojo.
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19
1/2 cup olive oil
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20
5 tablespoons garlic, roughly chopped
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21
1 teaspoon ground cumin
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22
1 teaspoon red chili flakes
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23
1/2 cup orange juice
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24
1/4 cup sour orange juice (naranja agria), or lemon juice
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25
1/2 cup chopped fresh cilantro leaves
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26
Salt
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27
In a medium sized saute pan over medium heat, add the olive oil and garlic.
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28
Cook until the garlic becomes fragrant and lightly toasted but not brown.
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29
Add the cumin, chili flakes, orange and sour orange juice.
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30
Bring to a boil and let simmer until the liquid has reduced by half.
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31
Add the cilantro and season with salt.
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32
Serve warm with the Crispy Rock Shrimp.
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33
3 tablespoons butter
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34
1 clove garlic, smashed
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35
2 (8-ounce) spiny lobster tails, cut through the shell crosswise in 1-inch lengths
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36
2 ripe avocados
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37
1 lemon, juiced, plus more for coating avocado
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38
1/2 cup good quality extra-virgin olive oil
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39
2 tablespoons chopped chives
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40
Salt and pepper
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41
1/2 cup small diced ripe papaya
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42
1/4 cup mixed micro greens or cilantro sprigs
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43
In medium saute pan, over medium heat, add the butter and the garlic.
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44
Add the lobster tail pieces to the pan and cook through, about 6 minutes.
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45
Discard the garlic, remove the lobster meat from the shell and roughly chop.
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46
With the skin on and starting at 1 end of an avocado, slice each into 8 (1/4-inch) rings.
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47
Only slice the rings from the ends of the avocados and dice the flesh near the pit.
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48
Remove the skin from the slices and lightly coat with lemon juice to prevent browning.
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49
In a mixing bowl, whisk together the olive oil, juice of 1 lemon and chives.
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50
Season with salt and pepper.
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51
Add the diced avocado, papaya and lobster meat to the olive oil mixture and gently incorporate all the ingredients.
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52
On a large plate, fan out the avocado rings and place a generous amount of the lobster salad on top.
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53
Garnish with the micro greens or cilantro.
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54
Arrange the other 2 components of the trio on plate and serve.
