Shrimp and Avocado Salad
Shrimp and Avocado Salad
Ingredients
1500g Sarangani Bay Vannamei Shrimp, peeled and deveined
2 med Avocado, peeled and sliced
4 stalks Cilantro, chopped
1 Lime, zested and juiced
1 med Red bell pepper, chopped
4 cups Assorted lettuce, torn
Vinaigrette:
2 tbsp. Orange juice
1/3 cup Olive oil
1 tbsp. Dijon mustard
1 tsp. Sugar
1/2 tsp. Salt
1/4 tsp. Pepper
1 tbsp. Lime juice
Procedure
In a saucepan put 3 cups of water and boil.
Place shrimps in hot water and turn off heat. When it turns pink remove and submerge in ice water. Drain.
In a clean bowl, combine shrimps, cilantro, lime zest and red bell pepper. Set aside in chiller.
For the dressing, place orange and lime juice, Dijon mustard, sugar in a bowl, whisk in the olive oil in steady stream. Whisk until thick. Season with salt and pepper.
Divide lettuce, avocado slices and shrimps in 4 salad plates.
Drizzle with prepared vinaigrette. Serve.
* Cooking Time: 15 mins
* Serving Size: Make 4 servings
