Seasoned California Avocado, Shrimp, and Romaine Salad
IngredientsSeasoned 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
- 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.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados