SHRIMP WITH AVOCADO CHERIMOYA AND LIME

By akselden

Ingredients

• 12 RAW MEDIUM SHRIMP OR LARGE PRAWNS, IN SHELL
• 1 RIPE AVOCADO
• 1 RIPE CHERIMOYA
• 2 LIMES
• 4 TABLESPOONS LIGHT SOY SAUCE

Preparation

Step 1

1. RINSE THE SHRIMP. SKEWER EACH SHRIMP LENGTHWISE ON A BAMBOO SKEWER. (THIS WILL KEEP THEM FROM CURLING WHEN COOKED)
2. HALF FILL A SAUCEPAN WITH WATER. ADD 1/8 TEASPOON KOSHER SALT. BRING THE WATER TO A BOIL, REDUCE TO A SIMMER (NOT ALLOWING THE SHRIMP TO BOIL, AS THEY WILL GET TOUGH), THEN COOK THE SHRIMP UNTIL THEY TURN PINK AND OPAQUE, APPROXIMATELY 3-5 MINUTES.
3. REMOVE THE SHRIMP AND CHILL ICE WATER.
4. AFTERWARDS, REMOVE THE SKEWERS AND PEEL THE SHRIMP. BUTTERFLY EACH SHRIMP AND REFRIGERATE.
5. PEEL THE AVOCADO AND CUT INTO BITE-SIZE PIECES. DO THE SAME FOR THE CHERIMOYA. TOSS THE AVOCADO AND CHERIMOYA WITH THE JUICE OF ONE OF THE LIMES TO PREVENT DISCOLORATION.
6. GRATE THE ZEST FROM THE REMAINING LIME AND JUICE IT. MIX THE LIME JUICE WITH THE SOY SAUCE AND SET ASIDE.
7. TOSS THE SHRIMP WITH THE AVOCADO AND THE CHERIMOYA. DRIZZLE THE DRESSING OVER THE SALAD, OR ALTERNATELY SPOON THE DRESSING ON THE BOTTOMS OF THE SERVING DISHES AND CAREFULLY MOUND THE SHRIMP, AVOCADO, AND CHERIMOYA ON TOP. SPRINKLE WITH THE GRATED LIME ZEST AND SERVE.