Seasoned California Avocado, Shrimp, and Romaine Salad

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Serves: 12
    Seasoned California Avocado
  California Avocados
Tbsp.  Fresh lemon or lime juice
tsp.  finely chopped garlic
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
Tbsp.  Lightly toasted, ground pumpkin seeds
tsp.  sugar
tsp.  finely chopped garlic
1/2  tsp.  salt
1/3  cup  olive oil
  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


  2. 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.
  4. 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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