Seasoned California Avocado, Shrimp, and Romaine Salad

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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

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.