Shrimp with Avocados
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 first-course servings
- 1 teaspoon salt
- 1/2 cup chopped celery
- 1 teaspoon black pepper
- 1 cup vegetable oil
- 1/2 teaspoon tabasco
- 1 teaspoon celery seeds
- 1 cup thinly sliced onion
- 2 firm-ripe california avocados
- Carbohydrate 8 g(3%)
- Cholesterol 143 mg(48%)
- Fat 37 g(56%)
- Fiber 4 g(16%)
- Protein 17 g(34%)
- Saturated Fat 3 g(16%)
- Sodium 737 mg(31%)
- Calories 424
Preparation Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander. Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days. Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce. When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.
Preparation Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander. Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days. Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce. When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.
