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SHRIMP SALAD WITH TOMATO AND AVOCADO




Source of Recipe


Rocco DiSpirito


List of Ingredients




12 jumbo shrimp, shelled and deveined

2 tbsp lemon juice

7 tbsp extra virgin olive oil

1 ripe haas avocado, peeled, halved, and sliced

2 lbs mixed ripe tomatoes (cherry, beefsteak, plum, etc.), cut into wedges

4 oz baby arugula

Salt and freshly ground pepper

Recipe



Bring a 4-quart saucepan of salted water to a bare simmer. Add the shrimp to the pan and cook just until they turn opaque, about 90 seconds. Remove immediately to a large bowl and set aside to cool. (Alternately, you can grill the shrimp, season first with salt, pepper, and 1 tbsp of olive oil.)

In a small bowl, whisk together the lemon juice and olive oil. Add the avocado, tomatoes, and arugula to the bowl with the shrimp and dress with the vinaigrette. Toss gently so that the avocado does not turn to mush. Add the arugula and toss again. Season the salad with salt and pepper and serve.

Serves 4.