1 scotch bonnet or habanero pepper – salt & pepper to taste
Court bouillon: white wine, pepper cloves, parsley, and thyme sprigs, bay leaves, lemon juice, fresh garlic, salt, and pepper to taste.
1. Cook shrimp in court bouillon for approximately 2 to 3 minutes or until opaque. Do not let overcook or shrimp will be rubbery. Remove from liquid and chill quickly to stop the cooking process.
2. Chop parsley and thyme (save a pinch full for garnish). Chop finely 1/8 of habanero pepper. Cut red onion, red pepper, and avocado into dice. Combine all ingredients except for salmon and shrimp in a mixing bowl and stir well until all is well coated. Adjust seasoning to taste.
3. Cut salmon into 8 – ½ oz rectangular-like portions.
4. Right before service, let salmon and shrimp marinate for 5 to 7 minutes in the mixture. Do not let over sit, otherwise, Salmon will start cooking and change color and texture.
5. When plating, pour some marinade over the dish and serve cold. Garnish with the remainder of thyme and parsley.