Recipe courtesy of Daisuke Utagawa

Shrimp Salad with Lemon Juice

Name: Shrimp Salad with Lemon Juice
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Intermediate
Total: 1 hr 5 min

Prep: 25 min
Inactive: 40 min

Yield: 4 servings

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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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Episode: Rumi - Miami, FL

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