Time 25m Yield 6 servings. Number Of Ingredients 14 Steps:
Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.
Time 20m Yield 6 servings. Number Of Ingredients 10 Steps:
Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.
Time 20m Yield 4 Number Of Ingredients 11 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.
Yield 6 servings Number Of Ingredients 11 Steps:
Dice the romaine into bite sized pieces, place in large salad bowl and set aside. In a medium non-stick pan heat the olive oil. Add the avocado and saute for 5 minutes. Remove the avocado with a slotted spoon and set aside in a bowl. Pour out all but 2 tablespoons of avocado oil into a small bowl, and reserve. Add the minced shallot to the skillet and return to medium heat. Cook, stirring until shallots begin to soften (about 30 seconds). Add the shrimp, salt and pepper and jalapenos or cayenne, if using, and saute until shrimp are cooked through (3-4 minutes). Remove from heat and spoon the shrimp into the bowl with the Avocado pieces. Add the chives and cilantro and fold together gently, just to combine the ingredients. With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil. Whisk in the lime juice and salt and pepper to taste to make a dressing. Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates. Top the lettuce with hot shrimp mixture, drizzle with additional dressing, garnish with cilantro and serve.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat a grill or grill pan to medium high. Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice. Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime. Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.
Time 20m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat. Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside. When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry. Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day). When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.
Yield 3 servings Number Of Ingredients 19 Steps:
Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost. In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated. Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool. Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified. To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine. Enjoy!
Yield 2 servings Number Of Ingredients 12 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!
Number Of Ingredients 11 Steps:
In a saucepan, bring 3 cups water, tarragon stems, lemon, 1/4 teaspoon salt, and peppercorns to a boil. Remove from heat, add shrimp and poach until opaque, about 2 to 3 minutes. Transfer shrimp to a plate (discard everything else) and refrigerate to cool. In a bowl, whisk together the oil, vinegar, chives, tarragon, 1/4 teaspoon salt, and pepper to taste. Add shrimp, apple, and cucumber, and toss to coat. Divide salad between 4 bowls. Add avocado to the mixing bowl and toss with remaining dressing. Top each salad with a quarter of the avocado. Serve immediately.
Time 12h20m Yield 2 serving(s) Number Of Ingredients 12 Steps:
Blend mayonnaise into a bowl with the ginger, lemon juice, curry powder, eggs and green onions. Add salt and pepper to dressing, cover and refrigerate over night. When you are ready, peel the shrimp. Peel and slice the avocado and cucumber. Arrange the lettuce leaves and cucumber on plate. Spoon the dressing over top of the shrimp and avocado and add to lettuce and cucumber.
Yield Serves 2 as a main course Number Of Ingredients 9 Steps:
In a small bowl whisk together honey, lemon juice, and gingerroot until combined. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Thinly slice scallions diagonally and cut carrot into 1-inch-long thin julienne strips. In a 4-quart kettle bring 3 quarts salted water to a boil. Shell and devein shrimp. Simmer shrimp until just cooked through, about 1‚ minutes. With a slotted spoon transfer shrimp to a plate. Return water to a boil and add noodles. Cook noodles until just tender, about 3 minutes. In a colander rinse noodles under cold water to stop cooking and drain well. With scissors cut noodles into 4-inch lengths. Pit and peel avocado and cut into 1/4-inch dice. In a large bowl gently toss together shrimp, noodles, vegetables, dressing, and salt and pepper to taste.
