Recipe by Chef Rick of Hooligans in Adrian, MI for
Flying Otter Winery’s Summer Solstice Release Party 2013
Recipe was designed to be paired with Flying Otter’s Sexy Devil.
Sourdough Toast Points
Sliced Hot House Cucumber
Diablo Cream Cheese (1 oz. for each serving)
113 Hooligan’s Sauce
Cut sourdough bread into 2x2 squares, toast on griddle. Sautee shrimp and season with paprika, salt, & pepper, set aside. Bring cream cheese to room temperature; add dash of Sriracha or to taste. For Hooligans sauce mix 1 oz. mayonnaise (per serving) and sweet chili sauce to taste and dash of Sriracha for extra spice. Slice tiny radish sticks.
Top toast point with cucumber slice, cream cheese, 113 Hooligans sauce, and shrimp on top. Place radish stick in center of shrimp and garnish with mint leaf.