Shrimp and Avocado Salad with Lemon and Cilantro Recipe
Ingredients
| 3 pounds medium or large shrimp, peeled and deveined | ||
| 8 small Haas avocados, halved and pitted | ||
| Red bell peppers | 2 Medium | |
| 2 shallots, finely chopped (1/3 cup) | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Cilantro | 1/3 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Salt | 1 1/4 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Baby spinach leaves and lemon wedges, for serving | ||
Directions
1. Bring a large pot of salted water to a boil over medium-high heat. Add shrimp and simmer until opaque, 3 to 5 minutes. Drain and rinse under cold running water. Transfer to a large bowl.
2. Scoop avocado flesh from shells and coarsely chop; reserve shells. Add avocado, bell peppers, and shallots to shrimp; mix gently.
3. Whisk together lemon juice, vinegar, cilantro, garlic, salt, and pepper in a small bowl. Drizzle in olive oil, whisking constantly. Pour over shrimp-avocado mixture and mix gently to combine.
4. Line plates with spinach leaves. Set 2 avocado shells on each plate; spoon salad mixture into shells, allowing excess salad to spill onto plates. Serve with lemon wedges.
2. Scoop avocado flesh from shells and coarsely chop; reserve shells. Add avocado, bell peppers, and shallots to shrimp; mix gently.
3. Whisk together lemon juice, vinegar, cilantro, garlic, salt, and pepper in a small bowl. Drizzle in olive oil, whisking constantly. Pour over shrimp-avocado mixture and mix gently to combine.
4. Line plates with spinach leaves. Set 2 avocado shells on each plate; spoon salad mixture into shells, allowing excess salad to spill onto plates. Serve with lemon wedges.
Chef
