Shrimp and Avocado Salad
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You can always tell when it is warm in Arizona. All of our recipes are cool and light. This one is no exception. it is also packed with plenty of protein vitamins and fiber to keep you going strong.
MAKES: 2 Servings
PREP/COOK TIME: 40 Minutes
INGREDIENTS
12 large shrimp (26-30 per pound), peeled and deveined
2 large eggs, hard boiled
2 large ribs chopped celery
3 large chopped scallions
1/4 cup chopped fresh flat-leaf parsley
1 clove garlic, smashed
2 Tablespoons stone-ground mustard
1 tablespoons ketchup
1 tablespoon lemon juice
1 tablespoons prepared horseradish
1 tablespoons red wine vinegar
½ tablespoon sweet paprika
½ teaspoon yellow mustard
¼ teaspoon fine sea salt
½ teaspoon hot sauce, such as Tabasco
1/4 cup olive oil
Torn leaves from 1 head butter or Bibb lettuce
1 avocado, halved, pitted and sliced
4 radishes, thinly sliced
DIRECTIONS
Make the shrimp: Bring a medium pot of water, a lemon, quartered and squeezed into pot, the bay leaf and a few pepper corns to a boil. Add the shrimp, reduce the heat to medium-low and poach until the shrimp turns pink and curled, 2 to 3 minutes. Drain and place the shrimp in an ice bath cool. (The cooking time will vary with the size of the shrimp.)
Make the remoulade: In a food processor, combine the celery, scallions, parsley and garlic, and pulse until finely chopped. Add the stone-ground mustard, ketchup, lemon juice, horseradish, red wine vinegar, sweet paprika, yellow mustard, salt and hot sauce and pulse until well combined. Scrape down the sides of the processor bowl, if necessary. With the machine running, slowly add the oil in a thin stream until fully incorporated. Refrigerate until ready to use.
Divide the lettuce among two plates. Quarter each egg and place them around the edges of the lettuce. Top the lettuce with six shrimp per plate and sprinkle with sliced avocado and radishes, if using. Spoon equal portions of the remoulade sauce on top of each portion, or serve the sauce on the side.
