Little Shop of Hor d'oeuvres

2010 is gonna be my year to eat little things in a Big way.
I intend to continue savoring my entrees but convert them to appetizer sizes.
Today I will share my recipe for civiche
Steam as many shrimp as you want ( shell and head on ) for a couple of minutes
(the marinade will finish cooking them)
Clean them and cut them in thirds
Sqeeze 2 lemons and 2 limes in a bowl and add 2 tbl sps of pineapple juice as well as 2 or 3 tbl sps of olive oil and a hand full of chopped fresh cilantro
cracked sea salt and black pepper to taste
Add the shrimp
dice a shallot, a green onoin and a couple of big toes of garlic and toss that in
Cube 1/2 cucumber, 1 roma tomatoe, a good size piece of mango and a couple of strips of red bell pepper and dump them in the marinade
Attempt to cube a firm but ripe avacado and quickly coat with the marinade
Taste your marinade and if you'd like it a little sweeter, add a little more pineapple juice
Cover with plastic wrap (right on top of the civiche) and another layer of wrap on the bowl.
Let the juice cook everything while in the frige for at least an hour
Serve in a wine galss over a pretty piece of romaine, garnish with a lemon wheel and stand a couple of crustini in the middle
Steamed scallops work real well in this also
Since your wine glasses are busy, serve the pinot grigio in custard bowls!