Seasoned California Avocado, Shrimp, and Romaine Salad
Ingredients
Serves:
12
Seasoned California Avocado | ||
4 | California Avocados | |
1 | Tbsp. | Fresh lemon or lime juice |
1 | tsp. | finely chopped garlic |
1 | tsp. | ground cumin |
1 1/5 | tsp. | salt |
1/2 | tsp. | Ground coriander |
As needed | To taste (optional) Hot pepper sauce | |
Marinated Shrimp | ||
1 1/2 | Tbsp. | red wine vinegar |
1 1/2 | Tbsp. | Finely chopped cilantro |
2 | Tbsp. | Lightly toasted, ground pumpkin seeds |
1 | tsp. | sugar |
1 | tsp. | finely chopped garlic |
1/2 | tsp. | salt |
1/3 | cup | olive oil |
2 | Shrimp (21 - 25 count, cooked, peeled, deveined) | |
Coriander Seed Dressing | ||
1/3 | cup | seasoned rice vinegar |
1/4 | cup | Mirin wine (Japanese rice wine) |
24 | tsp. | Coriander seeds, coarsely crushed |
1/2 | cup | + 2 tablespoons Olive oil |
As needed | Cilantro sprigs | |
As needed | Colored tortilla strips or chips | |
36 | Hearts of romaine leaves |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- METHOD
- To prepare avocado, mash until creamy with bits of avocado remaining. (Do not puree.) Thoroughly blend remaining ingredients with avocado; reserve. To make Marinated Shrimp, whisk together vinegar and next 6 ingredients. Whisk in olive oil. Fold shrimp into vinaigrette; reserve. To make Coriander Seed Dressing, whisk together vinegar and next 5 ingredients; whisk in oil.
- PER ORDER
- Brush 3 leaves romaine with coriander dressing; fan them out across a serving plate with root ends touching. Put a #16 scoop of avocado mixture at the root end of the leaves. Arrange 4 shrimp around avocado. Garnish with cilantro sprigs and tortilla strips or chips.
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