SEASONED CALIFORNIA AVOCADO, SHRIMP, AND ROMAINE SALAD
Ingredients
-
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
- ½ tsp. Ground coriander
- To taste (optional) Hot pepper sauce
-
Marinated Shrimp
- 1 ½ Tbsp. Red Wine Vinegar
- 1 ½ Tbsp. Finely chopped cilantro
- 2 Tbsp. Lightly toasted, ground pumpkin seeds
- 1 tsp. Sugar
- 1 tsp. Finely chopped garlic
- ½ tsp. Salt
- ⅓ cup Olive oil
- 2 lbs. Shrimp (21 - 25 count, cooked, peeled, deveined)
-
Coriander Seed Dressing
- ⅓ cup Seasoned Rice Vinegar
- ¼ cup Mirin wine (Japanese rice wine)
- 24 tsp. Coriander seeds, coarsely crushed
- ½ cup + 2 tablespoons Olive oil
- As needed Cilantro sprigs
- As needed Colored tortilla strips or chips
- 36 Hearts of romaine leaves
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.
Nutrition Information per Serving
There is no nutrition information available for this recipe.
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