Cranberry Shrimp Ceviche Cups

recipe courtesy of Chef Kates, alDi test Kitchen Prep time: 20 minutes, plus 1 hour chill time Cook time: 3 minutes yield: 16 ceviche cups

11/2 teaspoons Stonemill

Iodized Salt, divided 16 ounces Specially Selected Black Tiger Shrimp, thawed 1 cup Southern Grove

Dried Cranberries 1/2 red onion, roughly

chopped 1/2 cup fresh parsley 1/2 jalapeno, roughly

chopped 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 1/4 teaspoon Stonemill Crushed Red Pepper or Ground Black Pepper 1 teaspoon Stonemill

Oregano 13 ounces Simply Nature Organic Tortilla Chips, for garnish 2 limes, cut into

wedges, for garnish fresh cranberries, for

garnish (optional)

Bring medium pot of water to boil. season with 1 teaspoon salt. add shrimp and cook 3 minutes. immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.

in food processor, combine dried cranberries, red onion, parsley and jalapeno. Pulse until finely chopped. add cranberry mixture to shrimp.

add lemon juice, lime juice, remaining salt, pepper and oregano. stir to combine thoroughly. refrigerate 1 hour.

to assemble: spoon ceviche (about 4-5 shrimp each) into small clear cups or glasses. Garnish with tortilla chips, lime wedges and fresh cranberries, if desired.

Pair each serving with glass of William Wright Chardonnay.