| Yield:
2 Servings
 Ingredients:
Cocktail Sauce:
- ½ cup mayonnaise
- 2 Tablespoons Cognac
- 1 Tablespoon orange juice
- 2 Tablespoons tomato concasse
- 1 Tablespoon Italian parsley, chopped
- ½ teaspoon chives, chopped
- Salt and pepper, to taste
To Assemble and Serve:
- 4 ounces poached rock shrimp
- Blended oil, as needed
- ¼ medium russet potato, peeled and julienned
- ¼ piece avocado
- 1 Tablespoon basil, julienned
Method:
For the Cocktail Sauce:
Mix mayonnaise, cognac, orange juice, tomato concasse,
parsley and chives in a bowl and season with salt and pepper.
To Assemble and Serve:
Toss poached shrimp in the cocktail sauce and place
in the center of a plate. Heat a large pot of cooking oil
and deep fry julienned potato pieces until crispy and golden.
Top plated shrimp with fried potatoes, avocado, and basil.
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