Recipe courtesy of Daisuke Utagawa
Shrimp Salad with Lemon Juice
- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 25 min
- Inactive: 40 min
- Yield: 4 servings
Ingredients
1/2 pound jumbo gulf shrimp (boiled with shells on in large pot of salty water for 45 seconds, then chilled in cold water. When chilled remove peel)
1/2 bunch celery, chopped against the grain.
1 large ripe tomato, seeded and diced into 2/3-inch cubes
1 large shallot, diced into 1/4-inch cubes
1/2 bunch cilantro leaves, roughly chopped
Sea salt and freshly ground black pepper
Olive oil
2 ripe lemons, juiced
1 ripe avocado diced into 1/2-inch cubes
1/2 can mandarin oranges
Directions
- Lightly toss everything except for avocado and mandarin in a large bowl, keep in refrigerator for 40 minutes. Toss avocado in before serving. Add mandarin oranges on top, to taste.
