AVOCADO AND SHRIMP SALAD

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also

[edit] Description

[edit] Ingredients

• 2 cups water
• 1 Bay Leaf
• 1/2 teaspoon Ground Allspice
• 1/2 Lemon, quartered
• 1/2 teaspoon Sea or Kosher Salt
• 8 Shrimp (16 to 20 count), Peeled, deveined and heads removed
• Shrimp Sauce:
• 1 Anchovy fillet, soaked in a little milk to remove some of the Salt
• 1/2 teaspoon minced flat-leaf Parsley
• 1/3 cup Mayonnaise
• 1/2 Lemon
• Pinch of freshly ground Black Pepper
• Pinch of crushed Red Peppers
• SALAD:
• 2 ripe Avocados
• cup shredded Cabbage

[edit] Directions

• Combine the water, bay leaf, allspice, lemon and salt in a saucepan over high heat.
• Bring to a boil, then decrease the heat to medium-low and add the shrimp.
• Cook for 7 to 10 minutes, until the shrimp are curled and pink.
• Do not overcook the shrimp, as they are significantly better if just cooked through.
• Drain the shrimp and allow to cool completely before assembling the salad.
• To prepare the sauce, rinse the anchovy fillet, pat dry with paper towels and mince.
• Combine the anchovy, parsley and mayonnaise in a bowl.
• Place a strainer over the bowl and juice the lemon over the contents.
• Add the pepper and red peppers and whisk to blend completely.
• To assemble the salad, cut the avocados in half lengthwise and remove the pits.
• With a large spoon, scoop out the avocado flesh and reserve the empty shells to present the salad.
• Distribute the cabbage among 4 salad plates.
• Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.
• Cut the avocado flesh into 1/2-inch cubes.
• Place the shrimp and avocado in a bowl.
• Fold the sauce into the shrimp mixture and mound the salad in the avocado shells.

[edit] See also