Recipe courtesy of Daisuke Utagawa

Shrimp Salad with Lemon Juice

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 25 min
  • Inactive: 40 min
  • Yield: 4 servings
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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


  1. 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.

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