A former soccer player turned chef (he was formerly with the Hotel Parador in Manuel Antonio), Ruben said “Well, this lasagna does not have cheese or pasta, so it is a bit different. In fact it is based on sweet red chiles, avocados and shrimp.”
Wash two sweet red chiles and bake in preheated oven for 25 minutes until skin is blistered. Immerse in cold water and remove skin, reserve.
Take a ripe, large Haas avocado and cut into small cubes and put in mixing bowl with the juice of two Mesino limes (yellow flesh without seeds), white onion finely chopped, cilantro, the skin of half a tomato finely chopped with salt and pepper to taste.
Take eight pinky shrimp and two jumbo prawns and clean and place in bowl. Take a frying pan and saute the shrimp in olive oil with a bit of finely chopped white onion, a tablespoon of brandy and a tablespoon of white wine until liquid burns off. Set aside.
Assemble the lasagna on a plate by placing one red chile on bottom and spooning on the guacamole mix with four pinky shrimp; make another layer and on top put a red chile or two with nothing on it. Take the two jumbo prawns and skewer them to the top with toothpicks and green pimiento olives. Great as an appetizer or side dish.
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