yields 4 first-course servings
1 cup passion fruit juice
1 Thai red chile, halved lengthwise
1/2 teaspoon cumin seeds
3 tablespoons honey
1 Thai green chile, coarsely chopped
1 tablespoon water
1 tablespoon dry mustard
1 tablespoon Dijon mustard
8 large shrimp, shelled and deveined with tails left on
8 thin slices lean bacon
1 Hass avocado, quartered and thinly sliced
1 passion fruit, halved and seeds scooped out (optional)
extra-virgin olive oil, for drizzling
cilantro leaves, for garnish
In a small saucepan, boil the passion fruit juice with the red chile until reduced to 1/4 cup, about 20 minutes.
Meanwhile, in another saucepan, toast the cumin seeds over moderate heat until fragrant. Add the honey and green chile and bring to a simmer. Remove from the heat and let stand for 15 minutes. Strain the honey and stir in 1 teaspoon of the water.
In a bowl, blend the dry mustard with the remaining 2 teaspoons of water; let stand for 5 minutes. Stir in the Dijon mustard. Strain the reduced passion fruit juice into the mustard and season with salt.
Light a grill. Wrap each shrimp in a slice of bacon. Grill the shrimp over moderately high heat, turning a few times, until the bacon is lightly charred and the shrimp are cooked throughout, about 4 minutes.
Fan the avocado slices on each plate and top with the shrimp. Spoon the mustard around the shrimp, then spoon the honey around the mustard. Drizzle the shrimp with olive oil, garnish with the passion fruit seeds and cilantro and serve.
bacon recipe courtesy of: Jean-Georges Vongerichten, "Jean-Georges’s Bora Bora," Food & Wine, May 2007