Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Shrimp-and-avocado salad




Source of Recipe


?


List of Ingredients




1 red pepper
2 jalapeño peppers
2 garlic cloves, peeled and coarsely chopped
2 tbsp (30 mL) olive oil
1/4 tsp (1 mL) each of salt and granulated sugar
1 lime
2 cups (500 mL) whole coriander leaves
2 lbs (1 kg) cooked fresh or frozen thawed shrimp
2 heads Boston lettuce
2 ripe avocados


Recipe



1. Seed peppers, then coarsely chop. Place in a food processor. Add garlic, oil, salt and sugar. Cut lime in half, then squeeze juice from one half into processor. Pulse just until mixed. Add coriander. Pulse just until finely chopped, stopping to scrape down sides occasionally. If making ahead, refrigerate, covered, up to 1 day.

2. Just before serving, peel and devein shrimp. Place in a sieve and rinse under cold running water. Pat dry with paper towels and place in a bowl. Scrape coriander mixture over shrimp. Stir until shrimp are evenly coated.

3. Place a few lettuce leaves over bottom of 8 salad bowls or plates. Peel avocados and slice each into 8 wedges. Arrange wedges over lettuce. Thread 2 shrimp on each of 8 bamboo skewers, if you like. Arrange remaining shrimp over lettuce. Spoon any remaining coriander mixture over lettuce and avocados. Place bamboo skewer on top. Squeeze juice from remaining lime half overtop and serve