Today-Only Avocado-Shrimp Boats
Source of Recipe
Chopping Spree-Diane Mott Davidson
List of Ingredients
- 10 ounces throughly washed chilled inner leaves of a head of romaine lettuce
- 3 ripe avocados
- 30 cooked, shelled small to medium-sized shrimp, chilled
- 9 ripe cherry tomatoes, chilled
- 1 cup Champagne Dressing
- Champagne Dressing:
- 1/3 cup sugar
- 1/3 cup best-quality champagne vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 medium-size onion (3 to 3 1/2 ounces) cut into eighths
- 3/4 cup canola oil
Instructions
- Prepare the salad just before serving.
- Tear the romaine into bite-sized pieces and make a bed of them on a serving platter.
- Carefully peel the avocados, discard the pits and skin, and cut the avocados into halved. Trim a small disc from the bottom of each avocado half so that each one sits flat. Arrange the avocados, cut side up, an the bed of greens. Arrange 5 chilled shrimp on a sunburst pattern in the hallow of each avocado half. Halve the cherry tomatoes and arrange them around the avocados.
- Generously pour the Champagne Dressing over the shrimp-filled avocado "boats" and tomatoes. Serve at once.
- For dressing, Into a bowl of a food processor fitted with the metal blade, place the sugar, vinegar, mustard, celery seed, salt, pepper, and onion. Process until the onion is completely pulverized, then slowly dribble in the oil, processing until throughly emulsified. The dressing should not be kept more than 3 days.
- Servings: 6
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