INGREDIENTS:Island Peach Salsa: 1 fresh ripe California peach, diced 1 fresh ripe California nectarine, diced 1 habañero pepper, minced 1 ripe avocado, diced ½ red bell pepper, diced ½ green bell pepper, diced 2 Tbsp. minced red onion 1 Tbsp. chopped cilantro 1 Tbsp. olive oil 1 oz. Bacardi® Limon to taste, salt and pepperShrimp and Crab Cake: 1 lb. raw shrimp, peeled and deveined 1 lb. jumbo lump crab meat 1 red bell pepper, minced 1 green bell pepper, minced 1 habañero pepper, seeded and ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.