Shrimp Avacado Salad

By Diuwish

Shrimp salad receipe from my lunch at the Holiday Inn.

Ingredients

• 1 lbs. Shrimp (raw 16-20)
• 1 ea. Avocado
• 1 ea. Cucumber
• 1 ea Lime
• 1 bunch Cilantro (fresh)
• ¼ cup Olive Oil
• 1 bottle Asian Sweet Red Pepper Sauce
• 1 bag Micro Greens (fresh)

Details

Servings 4
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

Cook Shrimp: Remove shell, clean and de-vein the raw shrimp. Bring a pot of
water to a boil. Add raw shrimp to the water and cook for several minutes until
the shrimp is firm and has taken on the traditional pink coloring of cooked shrimp.
remove from heat and cool quickly by draining and putting it on ice.
Make Lime Cilantro Aioli: In a food processor add the olive oil, the juice of one
lime and the leaves from about a half a bunch of cleaned fresh cilantro. Process
Until smooth.
Prepare salad: Peel the cucumber, remove the center seeds and dice into ½ inch
cubes. Dice the shrimp into ½ inch cubes. Remove outer skin from avocado,
remove center seed and dice into ½ inch cubes. Very gently fold all three items
together. Arrange micro-greens on a plate. Add the shrimp/ avocado/ cucumber
mixture on top of the mirco greens. Spoon on the lime cilantro aioli, then top with
a few dashes of the Asian sweet red pepper sauce, and serve.
Makes four to six salads