Senorita Shrimp Boats Recipe


Preparation Time35 MinCooking Time20 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientInterest Group


 Bay leaf1
 Celery ribs2 , halved (With Leaves)
 Flat-leaf parsley2
 Flat leaf parsley2
 Black peppercorns4
 Shrimp1 Pound
 Shrimp1 Pound, peeled and deveined (Large Ones)
 Plum tomatoes3 , seeded and cut into 1/4 -inch dice
 Plum tomatoes3 , seeded and cut into 1/4 inch dice
 Lime1 , squeezed
 Avocados3 , halved and pitted (Preferably Haas)
 Cantaloupe1 Cup (16 tbs) (Small Balls, Ripe)
 Honeydew1 Cup (16 tbs) (Small Balls, Ripe)
 Mayonnaise1 Cup (16 tbs)
 Cilantro mayonnaise/Homemade/store bought1 Cup (16 tbs)
 Cilantro leaves6 Small, garnish
 Cilantro leaves6 Small (For Garnish)


1) In a large pot, boil the water with the bay leaf, celery, parsley, and peppercorns.
2) Add the shrimp, then simmer on a medium-low heat for about 1 minute, until the shrimp is thoroughly cooked.
3) Drain, allow to cool then slice each shrimp crosswise into 3 or 4 pieces.
4) In a large bowl, toss the shrimp gently with the tomatoes.
5) In another bowl, place the lime juice then remove 6 balls from each avocado half with a small melon bailer and toss in the lime juice.
6) Rub the exposed avocado halves with lime juice and keep the shells aside.
7) Add the avocado and melon balls into the shrimp mixture.
8) Pour over the cilantro mayonnaise and toss gently to mix.

9) Spoon each avocado half with 1/2 cup shrimp salad, garnish with the cilantro leaves and serve immediately.