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Shrimp and Avocado Salad |
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Serves: 4
Print this Recipe
(Ensalada de Camarónes y Aguacate)
Category: Salads with Meat, Poultry, or Fish
For this modern nueva cocina salad the ingredients are very finely diced and mixed with a little mayonnaise and lime juice to hold everything together. For a special presentation, the salad is packed into a ramekin and inverted onto a bed of lettuce, but you can serve it as you please. Whole shrimp decorate the top of the salads.
3/4 pound small shrimp (50 to 60), peeled and cooked, tails removed
3 tablespoons finely diced jicama
1 plum tomato, seeded and very finely diced or minced
1 tablespoon finely chopped fresh parsley
1/2 jarred pickled jalapeño pepper (en escabeche), seeded and minced
1 teaspoon mayonnaise
1 teaspoon fresh lime juice
1/4 teaspoon salt, or to taste
1 avocado (Hass variety preferred), peeled and mashed
8 butter or red leaf lettuce leaves
1. Rinse and drain the cooked shrimp. Reserve 8 whole shrimp. Chop the remaining shrimp into 1/4-inch pieces and put in a bowl. If made ahead, add all of the remaining ingredients except the avocado to prevent it from turning brown. Refrigerate the shrimp mixture.
2. About one hour before serving, mix the avocado into the shrimp salad and refrigerate again until ready to serve. To serve, place 2 lettuce leaves on each of 4 serving plates. Tightly pack about 1/2 cup of the shrimp salad into a 1/2 cup ramekin or flat-bottomed measuring cup. Invert onto a serving plate. Repeat with remaining plates. Place 2 of the reserved whole shrimp on top of each salad. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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