Shrimp and Avocado Salad with Frico Chips

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Picture of Shrimp and Avocado Salad with Frico Chips Recipe Photo: Shrimp and Avocado Salad with Frico Chips Recipe
Rated 5 stars out of 5
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  • Read 18 Reviews
Total Time:
1 hr 5 min
Prep
15 min
Inactive
30 min
Cook
20 min
Yield:
8 servings
Level:
Easy
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Ingredients

Frico Chips:

  • 1/2 cup grated Parmigiano-Reggiano cheese

Zucchini:

  • 1 medium zucchini, halved lengthwise
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon kosher salt

Shrimp:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • Zest of 1 large lemon
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 jumbo shrimp, peeled and deveined

Dressing:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon agave
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium avocado, peeled seeded and diced into 1/2-inch pieces
  • Special equipment: nonstick silicon baking mat, such as Silpat; eight 1/2-cup ramekins

Directions

For the frico chips: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Line a baking sheet with a silicon mat. Place eight 1-tablespoon mounds of cheese on the mat and gently tap down until flat. Bake until golden and bubbly, 8 to 10 minutes. Let the frico chips cool until firm, about 5 minutes.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

For the zucchini: Using a pastry brush, brush the zucchini halves with the oil and season with the salt. Grill until tender, 4 to 5 minutes each side. When cool enough to handle, cut the zucchini into 1/2-inch cubes.

For the shrimp: In a medium bowl, mix together the oil, soy sauce, garlic, zest, parsley, chives, salt and pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes. Grill until pink and cooked through, 2 to 3 minutes each side. Chop into 1/2-inch pieces.

For the dressing: In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt and pepper until smooth.

In a medium bowl, combine the zucchini, shrimp, dressing and avocado. Gently toss until all the ingredients are coated.

Using a slotted spoon, spoon the salad into 8 small ramekins. Garnish with frico chips and serve.

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Newest Ratings and Reviews

Read all 18 reviews

  • on February 10, 2013

    Flag

    Amazingly fresh, healthy, straight-forward, elegant and oh soooo good! My husband and I couldn't get enough of it!!

    people found this review Helpful.
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  • on October 25, 2012

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    Well, I was disappointed. I expected a ton of flavor but didn't get it. The dressing was lacking. Have had much better similar dressings. I always like to end on a positive note and the only thing I could find was the avocado and nothing had to be done to that! Will be trying the spinach loaf next, hope I have better results!

    people found this review Helpful.
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  • on September 03, 2012

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    One of the best salads I've ever had! The flavors were perfect together. I served on leafy lettuce and some cherry tomatoes for a main meal. I can see why Prince William won his polo match!

    people found this review Helpful.
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