Spicy Shrimp And Avocado Salad Recipes

Steps:

• In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
• Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

Steps:

• Heat the oil in a skillet over medium-high heat.
• Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
• In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
• Serve with tortilla strips, if desired.
• Enjoy!

Steps:

• For the shrimp: Put 1 cup of water, chopped ginger, salt, sugar, garlic, and pickling spice in a small saucepan. Bring to a boil, then pour into a large bowl. Add 1 cup of cold water and set brine aside to cool completely. Add shrimp and refrigerate for 30 minutes.
• For the salad: Strip the peel from half of 1 of the grapefruits with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, sliced ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, about 2 minutes, remove from heat. Set oil aside to steep 30 minutes. Strain and reserve the oil.
• Prepare an outdoor grill with a medium fire.
• Segment both grapefruit over a bowl, reserving the juice (see page 000). Whisk 3 tablespoons of the reserved grapefruit juice with the vinegar, soy sauce, honey, and 12 teaspoon salt in a medium bowl. Gradually whisk in the infused grapefruit oil, starting with a few drops and then adding the rest of the oil in a steady stream to make a slightly thick dressing. Season with black pepper to taste.
• Remove shrimp from brine and pat dry. Brush shrimp with olive oil and grill, turning once, until shrimp are pink and just cooked through, 3 to 4 minutes.
• Gently toss the shrimp, grapefruit segments, lettuce, basil, and 12 teaspoon serrano with 14 cup of the dressing. Gently toss in avocados and divide the salad among 4 plates. Sprinkle with the remaining serrano, if desired, and drizzle with a little more of the dressing.

Steps:

• Prepare salsa ahead as follows:.
• Boil 2 fresh tomatoes, 4 tomatillos and jalapenos for about 10 minutes.
• Rinse and place in a blender, add garlic cloves, cilantro and about a 1/2 tsp of salt.
• Whirl until only a few lumps remain.
• Chill thoroughly.
• For the Salad:.
• Cut up shrimp in bite size pieces and place in a medium bowl.
• Add fresh lemon juice and let it stand for about 5 minutes.
• Dice avocados, 2 remaining fresh tomatoes, celery and cucmbers. Add to shrimp and chill for 15 minutes.
• Serve salad in tostada shells and dress with salsa over the top.

Steps:

• In a medium bowl, toss shrimp with salt, pepper, and juice from one lime.
• Sauté shrimp around 1-2 minutes each side, until the shrimp is pink and cooked through. Avoid overcrowding the pan, so you may need to sauté the shrimp in batches. Set aside.
• Place chopped lettuce, tomatoes, cilantro, and avocados, in a large salad bowl.
• In a small bowl, mix olive oil, juice from 2 limes, honey, chili powder, salt and pepper to form the dressing.
• Toss salad with dressing. Add Shrimp and toss.
• Add tortilla chips to the sides of the bowls.
• Enjoy!