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Seasoned California Avocado, Shrimp, and Romaine Salad

Seasoned California Avocado, Shrimp, and Romaine Salad
Total time:

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Prep time:

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Cook time:

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ingredients

Serving Size: 12

As needed 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
As needed 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 lbs. Shrimp (21 - 25 count, cooked, peeled, deveined)
As needed 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 As needed Cilantro sprigs
As needed As needed Colored tortilla strips or chips
36 Hearts of romaine leaves

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In season Spring - Fall. Learn where to find them

Instructions

  1. METHOD
  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.
  3. PER ORDER
  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.

Recipe Tags

  • avocado salad
  • dairy free
  • foodservice
  • seafood
  • shrimp

Comments

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