You are here: Home » Recipes » Shrimps Mojito Tapas Shrimps Mojito Tapas Recipe by National Honey Board Yield 6 servings A creative small plate of shrimp on a salad dressing with a Honey-Red Pepper Mint Dressing. PrintEmail Ingredients 1 1/2 tablespoons honey2 tablespoons fresh lemon juice2 cloves garlic3/4 cup fresh mint1/4 cup fresh cilantro leaves only1/8 teaspoon sea salt3 tablespoons extra-virgin olive oil1 1/2 tablespoons finely minced red bell peppers1/2 large Spanish onion, quartered1 tablespoon pickling spice, wrapped and tied in cheesecloth1 bunch chopped fresh cilantro12 -- large shrimp, peeled and deveined1 1/2 cups frisee lettuce, washed and roughly chopped6 large radicchio leaves Instructions Combine in a blender the honey, lemon juice, garlic, mint, cilantro leaves and salt. Pulse until bended. Drizzle in the oil. Fold in the red peppers. Refrigerate. In a large pot, combine the onion, pickling spice and chopped cilantro with 3 quarts of water. Bring to a boil. Simmer for about 10 minutes to flavor the water. Add the shrimp, cover and cook for about 3 1/2 minutes until the shrimp are cooked. Remove the shrimp with a slotted spoon and plunge them into an ice bath until they cool. Drain the shrimp. In a bowl, toss the shrimp with ½ of the dressing and in another bowl, toss the frisee with the other half of the dressing. Place the radicchio leaves on chilled plates. Fill each leaf half way with frisee and top with 2 shrimp each.